Mini blueberry cheesecake


2 cups crushed Oreo
100 gm melted butter

3 Tbsp sugar

2 packets Philadelphia cream cheese, room temperature
1 cup white sugar

2 large eggs

1 cup heavy cream

2 tsp vanilla essence

1/2 tsp salt

Blueberry pie filling(store brought)



Preheat oven to 175°C and line mini muffin tins with paper cups.

To make crust, combine until evenly blended the graham cracker crumbs, sugar, and melted butter in a bowl.

Press around half a tablespoon of crumbs onto the bottoms of the muffin cups. Set aside.

To make the cheesecake, beat cream cheese until smooth and fluffy and then add sugar and salt while beating.
Add the eggs one at a time, mixing until incorporated.Add the vanilla extract and heavy cream and mix well.

With small spoon put cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit soft.

Remove from the oven and let it cool then refrigerate for few hours.

Serve with chilled blueberries sauce on top.


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