Petite Blueberry Cheesecakes

As pretty as petits fours, these luscious little two-bite gems can be finished with any kind of berry or preserves. Get ahead, and bake the cheesecakes in advance. After baking, they'll freeze up to one month. Thaw and top with preserves and fruit before serving.

12 paper baking cups
14 crisp gourmet cookies (such as Lotus Biscoff)
2 Tbsp. butter, melted
pinch kosher salt
1½ (8 oz) pkg cream cheese, at room temperature
1/3 cup sugar
2 Tbsp. fresh lime juice
½ tsp. pure vanilla extract
2 large eggs
¼ cup blueberry preserves (such as Bonne Maman Wild Blueberry)
½ cup fresh blueberries

Garnish:
lime zest, freshly grated

Preheat oven to 325°F (165°C). Place paper baking cups in a 12 cup standard muffin pan.

Pulse cookies in a food processor 8-10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1½ Tbsp. crumb mixture into bottom of each baking cup.

Bake for 6 minutes. Cool on a wire rack 10 minutes.

Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.

Bake for 15-20 minutes or until just set. Cool on wire rack for 30 minutes. Cover and chill 4-24 hours.

Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries.

Makes 1 dozen.