- Fresh Blueberries about 8-10 ounces
- 16 oz Cream Cheese room temp
- 1 1/2 Cups Heavy Cream
- 1 Tsp Vanilla
- 3/4 Cup Powdered Sugar
- 12 Tsp Condensed Milk
Add heavy cream to mixing bowl. Whip on medium-high speed for a few minutes until cream starts to thicken.
As cream starts to thicken, add powdered sugar and vanilla.
In another mixing bowl, beat cream cheese until smooth.
Then stir the two mixtures together.
Fill the middle of each shortcake with 1 tsp of condensed milk. This will soak into the cake and that is what we want.
Next add a big scoop of the cheesecake filling on the top of each cake.
Add fresh blueberries to the top of each one then refrigerate for 45 min to 1 hour before serving.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.