Miniature Blueberry Cheesecakes

• 8 ounces cream cheese, at room temperature
• 3/4 cup sugar
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 pint blueberries
• 24 vanilla wafer cookies

1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
2. Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.
3. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

cream cheese, sugar, lemon zest, vanilla, blueberries, vanilla wafer cookies

Taken from www.myrecipes.com/recipe/miniature-blueberry-cheesecakes (may not work)