Adapted from: Annie's Eats
Printable Recipe
INGREDIENTS for the CRUST:
1 1/2 cups of finely ground graham cracker crumbs
3 tablespoons of sugar
1 teaspoon lemon zest
4 tablespoons melted margarine
INGREDIENTS for the CHEESECAKE FILLING:
2 pounds (32 ounces) of fat-free cream cheese - room temperature
1 1/2 cups sugar
1 tablespoon vanilla extract
4 large eggs
INGREDIENTS for the BLUEBERRY SWIRL:
1 cup blueberries
2 tablespoons lemon juice
4 tablespoons water
2 tablespoons sugar
DIRECTIONS for the CRUST:
1. Preheat oven to 325 degrees F.
2. Line 24 muffin/cupcake tins with liners. In a small bowl, stir together the graham crackers, sugar and zest. Add the melted margarine and stir until combined. Take 1 full tablespoon of the graham cracker mixture and put into the bottom of each liner. Take a small glass and flatten the mixture into the bottom of each cupcake. Bake for 6 minutes then set aside to cool for 10 minutes.
DIRECTIONS for the CHEESECAKE FILLING:
1. In a large bowl, whip the cream cheese with an electric mixer until fluffy-about 4 minutes. Add the sugar and the vanilla and mix for another 1-2 minutes. Add eggs, one at a time, while mixing and combine well.
2. Pour 3 tablespoons of cheesecake batter over each of the pre-baked crusts.
DIRECTIONS for the BLUEBERRY SWIRL:
1. Combine blueberries, lemon juice, water and sugar in a medium-sized pan. Cook on low heat for about 15 minutes or until the blueberries have broken down and become juicy.
2. Pour mixture through a fine mesh sieve. You want about 10-12 teaspoons worth of thick blueberry juice for the cupcakes.*
3. Using about 1/2 a teaspoon of the juice per cupcake, place 3 dots on each of the cupcakes.
6. Set aside to cool for 1 hour then put in the fridge for 3 hours to chill completely before serving.
* Save the remaining blueberry mixture to top ice cream or yogurt. It's delicious!
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