Mini Blueberry Cheesecake (Talentadong Chef)

Crust:
1 Cup crushed graham.
1/4 Cup melted butter
1 1/2 Tbsp sugar
- Mix together, then scoop 1/2 Tbsp onto lined 1 oz muffin cup. Set aside
Cheesecake:
1 bar of 8 oz Cream Cheese, beat on low til fluffy. Gradually Add:
1/2 cup of sugar and 1/4 tsp SALT, beat and scrape sides of the bowl if necessary. Add in
1 egg, beat til well incorporated. Add
1 tsp vanilla and
1/2 cup heavy cream, mix well.
-Let batter rest for 10 mins.
-Scoop 1 Tbsp of batter onto prepared crust and bake for 20-25 mins @ 175C
Yield: 35 1 oz Cuppies
I used Duncan Hines Comstock Blueberry Pie Filling for the topping