𝑡𝒐-π‘©π’‚π’Œπ’† π‘©π’π’–π’†π’ƒπ’†π’“π’“π’š π‘½π’‚π’π’Šπ’π’π’‚ π‘ͺπ’‰π’†π’†π’”π’†π’„π’‚π’Œπ’† π‘ͺπ’–π’‘π’„π’‚π’Œπ’†π’”

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Ingredients:
For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
    For the filling:
  • 16 oz (450g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup fresh blueberries
    For the topping:
  • Fresh blueberries
  • Whipped cream

Instructions:

  1. Line a muffin tin with cupcake liners.
  2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of each cupcake liner.
  3. For the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mix until combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Fold in the fresh blueberries.
  6. Spoon the cheesecake mixture onto the crust in each cupcake liner, filling almost to the top.
  7. Refrigerate the cheesecake cupcakes for at least 4 hours or until set.
  8. Before serving, top each cupcake with fresh blueberries and a dollop of whipped cream.

Prep Time: 20 minutes | Chilling Time: 4 hours | Servings: 12 cupcakes

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