1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
2 tbsp. sugar
2 (8 oz.) pkg. cream cheese, room temperature
2 eggs, room temperature
1/2 c. sugar
1 tsp. vanilla
1 (21 oz.) can blueberry pie filling
Preheat oven to 375 degrees. Place paper liners in miniature muffin tins. Combine graham cracker crumbs, butter and 2 tablespoons sugar in medium bowl and mix thoroughly. Press 1 rounded teaspoon crumb mixture firmly into bottom of each liner. Combine cream cheese, eggs, remaining sugar and vanilla in large bowl.
Beat with electric mixer until thoroughly blended, about 4 minutes. Spoon 2 teaspoons cheese mixture into each cup. Bake until firm, about 10 minutes. Let cool about 10 minutes. Top each with 1 teaspoon blueberry pie filling. Refrigerate until ready to serve. These cookies freeze well. Makes about 4 dozen.
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