How To Make Lemon-Blueberry Mini Cheesecakes
These blueberry mini cheesecakes can easily be achieved without baking. Mix together the basic ingredients then place blueberry preserves at the center.
Serves:
Ingredients
- 12lemon oreos
- 8ozcream cheese,(2 blocks) softened
- ¾cuppowdered sugar
- 2tbsplemon juice
- 1tsplemon zest
- 1tsppure vanilla extract
- pinchkosher salt
- 1½cupsheavy cream
- ¼cupblueberry preserves
Instructions
-
Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
-
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.
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Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
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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.
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Refrigerate until firm for about 4 hours.
Nutrition
- Calories: 272.31kcal
- Fat: 19.79g
- Saturated Fat: 11.18g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.92g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 22.44g
- Fiber: 0.45g
- Sugar: 17.00g
- Protein: 2.39g
- Cholesterol: 61.55mg
- Sodium: 181.10mg
- Calcium: 42.23mg
- Potassium: 85.17mg
- Iron: 1.58mg
- Vitamin A: 191.57µg
- Vitamin C: 1.96mg
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