12 Lemon Oreos
2 (8-oz.) blocks of cream cheese, softened
3/4 c. of powdered sugar
2 tablespoons of lemon juice
1 teaspoon lemon peel
1 teaspoon pure vanilla extract
A pinch of kosher salt
1 1/2 c. of heavy cream
1/4 cup canned blueberries
Line a muffin pan with muffin liners and then place an Oreo in the bottom of each cup. Set aside.
In a large bowl, beat the cream cheese with a hand blender until smooth, then beat in the powdered sugar, lemon juice, lemon peel, vanilla and salt. Add the heavy cream and beat until fluffy and stiff peaks form. Place the cream cheese mixture over the Oreos.
Using a small spoon, place a small amount of canned blueberries in the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
Refrigerate until firm, about 4 hours.