Ingredients
– 1 cup graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup whipped cream
– 1 1/2 cups fresh blueberries
– 2 tablespoons lemon juice
– Additional blueberries for garnish (optional)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Cupcake liners or small cups
– Rubber spatula
– Refrigerator
Step-by-Step Instructions
To get started, I begin by preparing the crust. In a mixing bowl, I combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Then, I press this deliciously fragrant mixture into the bottom of my cups or liners. You want a nice, even layer, so I usually use the bottom of a glass to help pack it in. Once that’s done, I pop these into the fridge to chill while I move on to the cheesecake filling. (See the next page below to continue steps…)