Thursday, November 17, 2011

Blueberry Cheese Cake Bites

Bottom Layer:
4 oz cream cheese at room temperature
1 egg at room temperature
3 tablespoons butter (1 stick) melted but at room temperature
1 box (18.25oz) French Vanilla cake mix
Filling:
1 (8oz) packages cream cheese at room temperature
3 eggs at room temperature
1 ½ cups powder sugar
2 tsp. vanilla extract
1 pound SVO  Fresh/Frozen Blueberries
* Preheat oven to 350*F. Line mini-muffin pans with paper.
For Bottom:
Cream 4oz of cream cheese, 1 egg and butter tighter on low speed about 1 minutes or until combined. Blend in cake mix by hand until combined. It will be thick but pliable. Press 1 tsp. mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporates. Increase to medium speed and beat until smooth, at least 3 minutes or longer if needed. Drop about ½ tablespoon of mix into each muffin cup over vanilla base. Press 2 to 3 SVO blueberries into the filling in each muffin. Bake at 350*F  for 15-17 minutes. Cool completely before serving. Makes about 6-7 dozen mini-cheesecakes.

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