Ingredients
Scale
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the cheesecakes:
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup heavy cream
1/4 cup lemon juice
1/4 cup blueberry preserves
For the decoration:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla
Blueberries, to decorate
Lemon zest, to decorate
Instructions
- Line a standard muffin tin(s) with cupcake liners, set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until it looks like wet sand.
- Pour a heaping tablespoon of the graham cracker mix into each cupcake liner.
- Use the bottom of a 1/4 cup measuring cup or similar to press the crumbs into the bottom of the liner. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Whip for about a minute or until smooth – scraping the sides often.
- Add in the vanilla and heavy whipping cream. Whip on medium for about 2 minutes or until smooth and cream looking. Scrape the sides.
- Add in the lemon juice and mix thoroughly.
- Scoop the cheesecake filling into each cupcake liner, filling until just below the top of the liner. Smooth the top.
- Add a dollop of the blueberry preserves and use a knife to swirl into the cheesecake filling.
- Cover with plastic wrap and chill for at least 2-4 hours.
- When ready to serve, complete the assembly.
- For the whipped topping – in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
- Mix on medium speed for about 3-5 minutes or until stiff peaks form.
- Transfer the whipped topping to a piping bag fitted with a small star tip. Pipe a small mound of whipped cream in the center of each cheesecake.
- Top with a blueberry and lemon zest.
Notes
- Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
- Prep Time: 20 minutes
- Chill Time: 2-4 hours
- Category: Sweet Treats