Ingredients
Instructions
Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.
Crush the graham crackers in a grinder.
Melt the butter.
Keep everything aside.
Pre-heat oven to 400 deg °F.
Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle, dip it into melted butter then coat it in graham cracker crumbs.
Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (We made all the shells in 2 batches)
Take Cream cheese and sugar in a bowl.
With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.
Take out the cheesecake filling from the fridge and transfer it to a piping bag.
Take the shell, fill it with cheesecake, and top it with Brownwood Farms Michigan Blueberry Preserves.
Follow the same process with the remaining shells.
Ingredients
Directions
Take out the cream cheese from the refrigerator or freezer. The cream cheese has to be at room temperature.
Crush the graham crackers in a grinder.
Melt the butter.
Keep everything aside.
Pre-heat oven to 400 deg °F.
Take the melted butter in a wide bowl and crushed crackers on a plate. Take one tortilla circle, dip it into melted butter then coat it in graham cracker crumbs.
Lay them on an upside-down muffin tin like pictured below and bake for 10 minutes until just golden brown. Let cool in the pan. (We made all the shells in 2 batches)
Take Cream cheese and sugar in a bowl.
With a hand beater, beat cream cheese, and sugar for about 1 minute. Add heavy cream, powdered sugar, lime zest, and vanilla extract. Beat for 2 minutes, using medium speed, until forms stiff peaks. Cover it and place it in the fridge for 30 minutes.
Take out the cheesecake filling from the fridge and transfer it to a piping bag.
Take the shell, fill it with cheesecake, and top it with Brownwood Farms Michigan Blueberry Preserves.
Follow the same process with the remaining shells.
