Mom's Lemon Blueberry Mini Cheesecakes

Ingredients:
12 to 16 lemon Oreos
2 8-oz bars cream cheese softened
1 cup powdered Sugar
2 T. lemon juice
1 t. lemon zest
1 t. pure vanilla extract
pinch of salt
2 c. heavy cream
¼ c. blueberry preserves, or blueberry pie filling
Directions:

  1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
  2. In a large bowl, beat 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 and stiff peaks form in the mixture. Spoon cream cheese mixture over the the Oreas.
  3. Using a small spoon, smooth a small amount of blueberry preserves into the center of each cheesecake. Garnish with blueberries. Refrigerate for four hours.

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