2 8 ounce packages cream cheese , room temperature
1 cup granulated sugar
2 large eggs
1 cup heavy cream
2 teaspoons vanilla extract
1/2 teaspoon salt
Topping
1 21 ounce can of blueberry pie filling
1/2 teaspoon lemon juice - optional
PREP TIME
20m
COOK TIME
25m
TOTAL TIME
45m
YIELD 72 mini cheesecakes
Instructions
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).