Mini Blueberry Lemon Cheesecakes

These Mini Blueberry Lemon Cheesecakes are made with a lemon crust, blueberry filling, and topped with a fruit and whiopped cream topping.

Course Dessert

Cuisine American

Prep Time 30

Chill Time 8

Total Time 8 30

Servings Cheesecakes

Calories 629kcal

Place about 20 - 24 of the Lemon Filled Oreo's in a food processor, and pulse into crumbs.
Place the Butter in a microwave safe dish, and microwave to melt the Butter.
Pour the Cookie Crumbs into the melted Butter, and add the Sugar.
Stir well to mix.
Place Cupcake Liners in a Muffin tin, and place about 1 Tablespoon of the Cookie Crumbs mixture in each liner, and press down with the back of a spoon to form the crust.
Place the Muffin tin in the Freezer.
In a large mixing bowl, add the Heavy Cream, Powdered Sugar, and Vanilla, and mix with a Mixer until stiff peaks form, and the Cream is Whipped thick.
Add the softened Cream Cheese, and mix until well blended and fluffy.
Add the Sugar, and Vanilla and mix to blend.
Add the Pie Filling (1/2 can) and mix well.
Remove the Pan from the Freezer, and pour the Cheesecake Filling into the Pan, on top of the Cookie Crust.
Place back in the Freezer overnight.
Store the remaining Blueberry Pie Filling in a covered container in the refrigerator.
About half an hour before time to serve, remove the Muffin tin from the Freezer, and spoon about a teaspoon of the remaining Blueberry Pie Filling on top of the Cheesecake.
Add a dollop of Redi-whip on top of the Blueberry Pie Filling, and place a few of the Fresh Blueberries on top of the Mini Cheesecakes.
Serve, and Enjoy!

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.