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🧁 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑩𝒍𝒖𝒆𝒃𝒆𝒓𝒓𝒚 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑪𝒖𝒑𝒄𝒂𝒌𝒆𝒔 🧁 Ingredients: For the crust: – 1 1/2 cups graham cracker crumbs – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted For the filling: – 16 oz (450g) cream cheese, softened – 1 cup powdered sugar – 1 teaspoon vanilla extract – 1 cup heavy cream – 1 cup fresh blueberries For the topping: – Fresh blueberries – Whipped cream

🧁 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑩𝒍𝒖𝒆𝒃𝒆𝒓𝒓𝒚 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑪𝒖𝒑𝒄𝒂𝒌𝒆𝒔 🧁 Ingredients: For the crust: – 1 1/2 cups graham cracker crumbs – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted For the filling: – 16 oz (450g) cream cheese, softened – 1 cup powdered sugar – 1 teaspoon vanilla extract – 1 cup heavy cream – 1 cup fresh blueberries For the topping: – Fresh blueberries – Whipped cream

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6. Spoon the cheesecake mixture onto the crust in each cupcake liner, filling almost to the top.
7. Refrigerate the cheesecake cupcakes for at least 4 hours or until set.
8. Before serving, top each cupcake with fresh blueberries and a dollop of whipped cream.
Prep Time: 20 minutes | Chilling Time: 4 hours | Servings: 12 cupcakes

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