Ingredients
12lemon oreos
8ozcream cheese,(2 blocks) softened
¾cuppowdered sugar
2tbsplemon juice
1tsplemon zest
1tsppure vanilla extract
pinchkosher salt
1½cupsheavy cream
¼cupblueberry preserves
Preparation
Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt.
Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
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.
Refrigerate until firm for about 4 hours.
