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Comida Kraft
Recipe Box

Blueberry Pudding Cheesecake Minis

Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

12 servings

Learn how to make these delicious Blueberry Pudding Cheesecake Minis! Pudding, cheesecake, cookies and fresh blueberries—what's not to love?

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Place 1 cookie in each of 12 paper-lined muffin cups.
  • Beat cream cheese, sugar, flour and milk in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended; stir in 1/2 cup blueberries. Spoon into prepared muffin cups.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Top cheesecakes with COOL WHIP and remaining blueberries just before serving.

Healthy Living

Save 60 calories and 6g of fat, including 3g of sat. fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, COOL WHIP LITE Whipped Topping, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra

Add 1 tsp. lemon zest to cream cheese mixture before pouring into prepared muffin cups and baking as directed.

Note

If using a dark nonstick muffin pan, reduce oven temperature to 300ºF.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 290
Total fat 19g
Saturated fat 11g
Cholesterol 90mg
Sodium 320mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 19g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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