This quick recipe makes a dozen creamy little treats. For a version with fewer calories—and only half the fat—use the reduced-fat ingredients. It’s equally delicious, though slightly softer in texture.

Place cupcake liners in 12 (3-inch) muffin pan cups; place 1 vanilla wafer in each cup. Into a small bowl, crumble the remaining 2 wafers; set aside. In a mixing bowl, with an electric mixer, beat cream cheese until smooth. Gradually beat in condensed milk. Add lemon juice, stirring until mixture starts to thicken. Set aside 12 large blueberries; fold the remaining berries into cream cheese mixture. Spoon mixture into cupcake liners. Top each with some of the reserved crumbs and a large blueberry. Cover loosely with waxed paper; refrigerate in the muffin pan until firm, 1 to 2 hours, before serving.