
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.
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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:Â 272.31kcal
- Fat:Â 19.79g
- Saturated Fat:Â 11.18g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 5.92g
- Polyunsaturated Fat:Â 1.11g
- Carbohydrates:Â 22.44g
- Fiber:Â 0.45g
- Sugar:Â 17.00g
- Protein:Â 2.39g
- Cholesterol:Â 61.55mg
- Sodium:Â 181.10mg
- Calcium:Â 42.23mg
- Potassium:Â 85.17mg
- Iron:Â 1.58mg
- Vitamin A: 191.57µg
- Vitamin C:Â 1.96mg
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