White Chocolate Blueberry Mousse Cheesecakes

• Vegetarian

• Baking & Spices

  • 1 12 ounce tub Cool whip
  • 1 21 ounce can Lucky leaf premium blueberry fruit filling & topping
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 6 oz White chocolate baking bar

• Snacks

  • 2 cups Cookie crumbs, fine

• Dairy

  • 6 tbsp Butter
  • 2 8 ounce packages Cream cheese
  • 2 tbsp Heavy whipping cream

Found on insidebrucrewlife.com

Description

Directions

• Place 24 cupcake liners in a cupcake pan(s).
• Mix together the cookie crumbs and butter. Spoon evenly into cupcake liners and press firmly into the bottom of each liner. Set aside.
• Beat the cream cheese until creamy. Add the powdered sugar and vanilla and beat again.
• Melt 4 ounces of the white chocolate according to package directions. Spoon into the cream cheese mixture and beat until creamy.
• Add the heavy whipping cream and beat until light and fluffy.
• Spoon the cheesecake mixture evenly on top of the prepared crust. Smooth each one out with the back of a spoon.
• In a large bowl, fold together the fruit filling and 3 cups of Cool Whip to create a mousse.
• Spoon the blueberry mousse evenly on top of the white chocolate cheesecake layer. Smooth it out with the back of a spoon. Refrigerate 4-6 hours.
• Spoon the remaining Cool Whip into a piping bag. Swirl on top of each cheesecake using a large star tip.
• Use a vegetable peeler to shave the remaining white chocolate into little pieces. Sprinkle on top of each cupcake. Store in a sealed container in the refrigerator.