Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. in a blender, purée blueberries until smooth, about 30 seconds. set aside. in a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. with an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done. fold blueberries into the cream cheese mix. line a 12-count muffin tin with paper liners. place one wafer cookie at the bottom of each muffin cup. divide cheesecake filling evenly among muffin tins. bake for 22 to 25 minutes, until cheesecakes are slightly firm. remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.

Target recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries