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🧁 𝑡𝒐-π‘©π’‚π’Œπ’† π‘©π’π’–π’†π’ƒπ’†π’“π’“π’š π‘½π’‚π’π’Šπ’π’π’‚ π‘ͺπ’‰π’†π’†π’”π’†π’„π’‚π’Œπ’† π‘ͺπ’–π’‘π’„π’‚π’Œπ’†π’” 🧁

🧁 𝑡𝒐-π‘©π’‚π’Œπ’† π‘©π’π’–π’†π’ƒπ’†π’“π’“π’š π‘½π’‚π’π’Šπ’π’π’‚ π‘ͺπ’‰π’†π’†π’”π’†π’„π’‚π’Œπ’† π‘ͺπ’–π’‘π’„π’‚π’Œπ’†π’” 🧁

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6. Spoon the cheesecake mixture onto the crust in each cupcake liner, filling almost to the top.
7. Refrigerate the cheesecake cupcakes for at least 4 hours or until set.
8. Before serving, top each cupcake with fresh blueberries and a dollop of whipped cream.
Prep Time: 20 minutes | Chilling Time: 4 hours | Servings: 12 cupcakes

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