Summer Scoops: Blueberry Lemon Mini Cheesecakes

Welcome to my Summer Scoops series my favorite summer sweets! Today is all about a cold cheesecake with refreshing lemon and blueberry and a crunchy cookie bottom!

What You'll Need

12 lemon creme Oreos

2 8oz blocks of cream cheese, softened

3/4 cup of powdered sugar

2 tablespoons of lemon juice

1 teaspoon of lemon zest

1 teaspoon or pure vanilla extract

pinch of kosher salt

1 1/2 cups of heavy cream

1/4 cup of blueberry preserves

What You'll Need to Do

Line a 12-cup cupcake pan with cupcake liners.

Place one Oreo into the bottom of each cup.

Set aside.

In a large bowl, beat the cream cheese with a hand mixer until smooth.

Then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt.

Add heavy cream and beat until fluffy, stiff peaks form.

Spoon cream cheese over Oreos in the pan.

Dollop a small amount of blueberry preserves into the enter of each cheesecake using a small spoon.

Use a toothpick (or small skewer) to swirl.

Refrigerate until firm - at least four hours.

Lick the spoon.

ENJOY!

Be sure to check out recipes Homemade Lemon Italian Ice, No Churn Strawberry Ice Cream, and Watermelon Mojito Popsicles!