Lemon-Blueberry Mini Cheesecakes

Mini cheesecakes, MASSIVE flavor.

Yields: 12

Prep Time: 0 hours 15 mins

Total Time: 4 hours 15 mins 

 

Ingredients

12 lemon Oreos

2 (8-oz.) blocks cream cheese, softened

3/4 c. powdered sugar

2 tbsp. lemon juice

1 tsp. lemon zest

1 tsp. pure vanilla extract

Pinch of kosher salt

1 1/2 c. heavy cream

1/4 c. blueberry preserves

Directions

1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
3. Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
4. Refrigerate until firm, about 4 hours.