Mini Blueberry Shortcake Cheesecake
Shortcakes are such an easy yummy treat as you don't have to heat up the kitchen. Step them up a notch with this blueberry shortcake cheesecake. You can even make the cheesecake filling ahead of time and then just whip them together when you need them.
- 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.