Honey Maid Blueberry Cheesecake Breakfast Cups
Ingredients:
1 package Honey Maid Graham Cracker Crumbs
4 tablespoons melted butter
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
1 cup fresh blueberries
Directions:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the Honey Maid Graham Cracker Crumbs and melted butter until the crumbs are evenly moistened.
Divide the crumb mixture among serving cups and press firmly into the bottom of each cup to form a crust layer.
Place the cups on a baking sheet and bake for 5 minutes to help set the crust.
Remove from the oven and allow the crusts to cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract and continue mixing until fully combined and lump-free.
Gently fold the whipped topping into the cream cheese mixture until light and fluffy.
Spoon or pipe the cheesecake mixture evenly over the cooled graham cracker crusts.
Top each cup with fresh blueberries.
Cover the cups and refrigerate for at least 2 hours to allow the cheesecake filling to firm up.
Serve chilled.