Mini Lemon Blueberry Cheesecakes

step 1 Let Sweet Loren’s Sugar Cookie Dough come to room temperature so it becomes soft to touch. Grease 4 mini tart pans. Preheat oven to 325°F.

step 2 As soon as the dough is soft, press 2 to 2 ½ cookie dough portions along the bottom and sides of a mini tart pan. Repeat this process until all the tart pans are lined with cookie dough. Make sure there are no gaps in the dough.

step 3 Place the mini tarts on a large baking pan and transfer to the fridge or freezer for 25 minutes to set.

step 4 Bake for 8-12 minutes or until golden. Cool completely before adding filling.

step 5 Meanwhile, prepare the cheesecake filling by combining the cream cheese, ⅓ cup sugar, heavy cream, 1 teaspoon lemon zest, and juice of 1 lemon. Mix on medium-high speed until fluffy and smooth.

step 6 Pour the filling into the cooled pie crusts and set in the refrigerator to chill.

step 7 To make the blueberry topping, combine the blueberries, 1/2 cup sugar, 1 teaspoon lemon zest, juice of 1 lemon, water and arrowroot starch in a medium pot. Stir and cook over medium heat, about 5-8 minutes, until thickened. Allow to cool completely before topping the mini cheesecakes.

step 8 Allow assembled cheesecakes to set in the fridge at least 3 hours before serving. Enjoy!