Mini Blueberry Cheesecakes!

Ingredients

Crust:

• 2 cups crushed Honey graham crackers or Vanilla wafers crushed
• 1 stick butter melted
• 3 T sugar

Cheesecake:

• 2 8 oz bars regular cream cheese room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 21 ounce can of blueberry pie filling/topping
• 1 cup white sugar
• 2 large eggs
• 1 cup heavy cream

Instructions

To make crust

1. In a Medium bowl, combine Graham Cracker Crumbs/Wafer Crumbs with the butter (melted) & the 3 Tablespoons of Sugar until fully incorporated.
2. Spoon half a Tablespoon of the crumb mixture into each on the muffin cups & set aside.

For the Cheesecake:

3. Beat the cream cheese until smooth & fluffy with your mixer on Low..
4. Now, gradually add in the sugar & the salt while mixing, make sure to scrp the sides of the bowl frequently.
5. Add the eggs in one at a time, mixing until incorporated.
6. Finally, add in the vanilla extract & your heavy cream, mix well.
7. With cheesecake, its best to let it rest for at least 5-10 minutes, it helps remove any air bubbles.
8. Once rested, use a Tablespoon to scoop batter into prepared crusts.
9. Bake for about 20-25 minutes, or until almost firm.
10. Remove from oven & allow them to cool first, then refrigerate overnight or at least 6 hours.
11. Add the Blueberries on top of each, right before serving.
12. Enjoy!