1. Add crust ingredients together and stir until combined. Divide evenly into 12 baking cups in muffin tin (a little
more than 1T each) and press in firmly. Refrigerate for 25-30 mins.
2. For topping, beat cream cheese, sugar, lemons and EO until combined and whipped. Take out muffin tin and spoon about 2T of cream cheese mixture into each mini cake, then spread mixture evenly with a spoon.
3. Add 2T of blueberry topping to each one. Let chill in fridge for at least 30 minutes (I prefer longer).
Stuff your face and enjoy!
You could also use a raspberry filling with fresh raspberries. I think that would be divine!! You might also substitute honey for the sugar if you like.
I Want Oils! Where Can I Get Them?
You can learn how to start your oily journey with me here! I LOVE sharing oils with people and helping educate them about how to use them safely and appropriately, so I would be happy to help get you started!
Disclaimer: Essential oils are not FDA approved to cure, treat or diagnose. Statements made here are personal experiences and sole opinions and should not be construed nor substituted for a doctor's medical advice. Any decisions made personally on how to use essential oils are just that, a personal decision. Please take responsibility to gather information and make your own educated decision on how you can use oils to help you and your family.
Want more yummy recipes from Lane + Camp Makery? Be sure to follow us on Instagram!