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| Mini Blueberry Cheesecakes |
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16 oz Whitehall Specialties Cream Cheese Replacer
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1/2 cup sugar
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1 tsp vanilla
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2 eggs
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1 pint fresh blueberries
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24 Vanilla Wafer cookies
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24 cupcake liners
Beat Whitehall Specialties Cream Cheese Replacer, sugar, and vanilla until well blended and smooth. Add eggs, one at a time, mix just until blended. Fold in 1/2 of the fresh blueberries. Place a 24 cupcake liners in muffin tins, followed by a vanilla wafer in each. Spoon blueberry cream cheese mixture on top, filling cups about 1/2 full. Sprinkle each cup with a few remaining blueberries. Bake at 350 degrees for 20 minutes or until slightly puffed and set. Cool. Refrigerate at least 2 hours before serving.