Mini Blueberry Cheesecake Cupcakes Recipe

Ingredients

Cheesecake Crust

Cheesecake

Topping

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 72 mini cheesecakes

Preheat oven to 350 degrees F and line mini muffin tins with paper cups.
In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well.
Press 1/2 tablespoons cracker crumbs into the bottom of each cupcake liner and set aside.
In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.
Add sugar and salt while beating. Add eggs one at a time, mixing until incorporated. Stir in vanilla and heavy cream. Mix well.
Allow cheesecake to rest for about 10 minutes. Meanwhile, prepare crust. In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well. Press 1/2 tablespoons cracker crumbs into the bottom of each cupcake liner.
Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.
Remove from the oven and refrigerate (a few hours or even overnight).
Serve with chilled blueberries filling on top.