Mini cheesecakes

INGREDIENTS

twelve lemon Oreos
two eight-oz. bars cream cheese
half c. powdered sugar
two tbsp. lemon juice
one tsp. lemon zest
one tsp. pure vanilla extract
pinch of kosher salt
two c. heavy cream
quarter c. blueberry preserves

DIRECTIONS

In a large sized dish, whip cream cheese with a hand mixer till soft, then whip in powdered sugar, lemon juice, lemon zest, vanilla and salt. Put heavy cream and beat till fluffy and stiff peaks fork. Spoon cream cheese mixture over Oreos.

Using a small sized spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick to swirl.

Refrigerate till firm, about four hours.

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