These little cheesecake bites are moist, rich, and loaded with blueberries. For convenience and speed, it begins with a cake mix and uses canned blueberry pie filling. The recipe makes a lot which is a good thing, since no one can eat just one.
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 Tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) French vanilla cake mix
2 (8-ounce) package cream cheese, at room temperature
3 eggs, at room temperature
1-1/2 cups powdered sugar
2 teaspoons vanilla extract
1 can (21 ounces) extra-fruit blueberry pie filling, drained
Preheat oven to 350 degrees F. Line mini-muffin pans with papers.
For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute.
Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press 1 teaspoon 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 incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over vanilla base. Press 2 to 3 drained blueberries into the filling in each muffin.
Bake at 350 degrees F. for 15 to 17 minutes. Cool completely before serving.