Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, blueberry lemonade mini cheesecakes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Blueberry Lemonade mini cheesecakes is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Blueberry Lemonade mini cheesecakes is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have blueberry lemonade mini cheesecakes using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry Lemonade mini cheesecakes:

1. Prepare Crust
2. Prepare Approximately 15 white oreos
3. Take Zest of a lemon
4. Prepare 1/4 cup granulated sugar
5. Make ready 4 tbsp unsalted butter (melted)
6. Make ready Batter
7. Make ready 24 ounces cream cheese
8. Make ready 1 cup heavy whipping cream
9. Make ready 1 cup granulated sugar
10. Get 2 tbsp cornstarch
11. Make ready 2 tsp lemon extract
12. Prepare 3 eggs
13. Prepare 12 ounces blueberries
14. Make ready Zest of a lemon
15. Take Tbsp lemon juice
16. Prepare Tip: make sure EVERYTHING is at room temperature!

Instructions to make Blueberry Lemonade mini cheesecakes:

1. Scrape oreos (trust me don’t be lazy you will regret it🤮) using your food processor, grind oreos, zest, sugar really fine. Add butter and pulse until its crumbly. Using a tablespoon scoop into silicone molds and using a circular motion to get fully incorporated. Bake at 350 for 8 minutes. Lower oven temperature to 315 degrees
2. Using the paddle attachment, cream the heavy cream and cream cheese until its whipping together smoothly. Lower the speed and add the sugar and cornstarch. Scrape. Add eggs one at a time and vanilla. Scrape and mix. Add lemon zest, extract. Scrape and taste. Add your rinsed blueberries to your food processor and pulse until they are chunky. Add your blueberries to the cheesecake batter and mix until well incorporated scraping the bottom. Taste.
3. Using a #3 ice cream scoop. Scoop batter into silicone molds, to the top. Spread the batter gently to the sides. Do not bang out the air! Bake the cheesecakes at 315 for 30 minutes. They should temp at 155
4. Ready to serve and ENJOY!

So that is going to wrap it up with this exceptional food blueberry lemonade mini cheesecakes recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!