Bake for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
Allow to cool completely, then refrigerate for at least 2 hours before serving.
Garnish with fresh blueberries and a slice of lemon before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 290 kcal | Servings: 12 mini cheesecakes
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