![Petite Blueberry Cheesecakes](https://cdn.statically.io/img/www.southernliving.com/thmb/MqkPphN2vTs76cpADHsM0Qimmk8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/petite-blackberry-cheesecakes-sl-x-0355592452a7454e8c8168901f3937c2.jpg)
Ingredients
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12 paper baking cups
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14 crisp gourmet cookies (such as Lotus Biscoff)
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2 tablespoons butter, melted
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Pinch of table salt
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1 1/2 (8-oz.) packages cream cheese, at room temperature
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1/3 cup sugar
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2 tablespoons fresh lime juice
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1/2 teaspoon vanilla extract
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2 large eggs
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1/4 cup blueberry preserves
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1/2 cup fresh blueberries
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Garnish: lime zest
Directions
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Preheat oven to 325°. Place paper baking cups in 1 (12-cup) standard-size muffin pan. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1 1/2 Tbsp. crumb mixture into bottom of each baking cup.
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Bake at 325° for 6 minutes. Cool on a wire rack 10 minutes.
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Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.
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Bake at 325° for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4 to 24 hours.
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Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries.
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Note: We tested with Bonne Maman Wild Blueberry Preserves.