Description
This recipe, “Lemon-Blueberry Cheesecake Cupcakes,” combines the creamy, tangy goodness of cheesecake with the bright flavors of lemon and blueberry, all in a convenient and adorable cupcake form.
Ingredients
- 12 Lemon OREO® Cookies
- 2 (8-oz.) blocks cream cheese, softened
- ¾ cup powdered sugar
- 2 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 1 ½ cups heavy cream
- ¼ cup blueberry preserves
Instructions
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Prepare Cupcake Pan: Line a cupcake pan with cupcake liners.
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Place OREO®s: Place one Lemon OREO® cookie into the bottom of each cupcake liner. Set aside. Optional: You can toast the OREO®s in a 350°F oven for a few minutes to enhance their flavor and crispness.
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Make Filling: In a large bowl, beat the softened cream cheese with a hand mixer until smooth. Beat in the powdered sugar, lemon juice, lemon zest, vanilla extract, and salt.
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Add Heavy Cream: Add the heavy cream and beat until fluffy and stiff peaks form. This creates a light and airy cheesecake filling.
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Fill Liners: Spoon the cream cheese mixture over the OREO®s in the cupcake liners, filling each liner almost to the top.
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Add Blueberry Swirl: Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl the preserves into the filling.
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Chill: Refrigerate the cupcakes until firm, about 4 hours. This allows the filling to set completely.
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Serve: Serve chilled.
