WHITE CHOCOLATE BLUEBERRY MOUSSE CHEESECAKES

For these easy cheesecakes, I layered a cookie crust, no bake white chocolate cheesecake, and a blueberry mousse topping.  Easy peasy dessert done in under 30 minutes.  Gotta love that!

The best part of these white chocolate blueberry mousse cheesecakes is that you do not need any fancy equipment or pans to make them.  A bowl, a mixer, and a muffin tin are really all you need.  Oh, and a few spatulas too.  Just things you should already have in your kitchen.

Here are some tips for making these easy cheesecakes:

Set out the cream cheese ahead of time.  Cream cheese is easier to whip up when it is soft. Go ahead and pop it in the microwave for a few seconds because even I forget sometimes.
Mix together the cookie crumbs and butter.  Divide it evenly in the cupcake liners.  Use a small object to press the crumbs down firmly.  (I use the bottom of a very small syrup bottle we got from a restaurant.)
Beat the cheesecake ingredients until they are smooth and fluffy.  Spoon it onto the crust.
Fold together an entire can of pie filling and some Cool Whip.  This will come together and create a fluffy mousse.  Resist the urge to grab a spoon and dig in. Cover the tops of the cheesecakes instead.
Refrigerate for a few hours to let the cheesecake set up.  Feel free to layer everything in small jars though because you know you want to eat it right away.
Use the remaining Cool Whip as a garnish and add some white chocolate flakes since a pretty presentation is everything.

Ingredients

• 2 cups fine cookie crumbs (I used Biscoff)
• 6 Tablespoons butter, melted
• 2 - 8 ounce packages cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 6 ounces white chocolate baking bar, divided
• 2 Tablespoons heavy whipping cream
• 1 - 21 ounce can LUCKY LEAF® Premium Blueberry Fruit Filling & Topping
• 1 - 12 ounce tub Cool Whip, thawed and divided

Instructions

1. Place 24 cupcake liners in a cupcake pan(s).
2. Mix together the cookie crumbs and butter. Spoon evenly into cupcake liners and press firmly into the bottom of each liner. Set aside.
3. Beat the cream cheese until creamy. Add the powdered sugar and vanilla and beat again.
4. Melt 4 ounces of the white chocolate according to package directions. Spoon into the cream cheese mixture and beat until creamy.
5. Add the heavy whipping cream and beat until light and fluffy.
6. Spoon the cheesecake mixture evenly on top of the prepared crust. Smooth each one out with the back of a spoon.
7. In a large bowl, fold together the fruit filling and 3 cups of Cool Whip to create a mousse.
8. 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.
9. Spoon the remaining Cool Whip into a piping bag. Swirl on top of each cheesecake using a large star tip.
10. 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.

thanks done share recipes to : https://insidebrucrewlife.com/2016/11/white-chocolate-blueberry-mousse-cheesecakes/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+InsideBrucrewLife+%28Inside+BruCrew+Life%29

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