Description
These delightful mini cheesecakes combine creamy cheesecake with zesty lemon and juicy blueberries for a refreshing treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs and melted butter until combined, then press this mixture into the bottom of a mini muffin tin.
- Beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- Fold in the blueberries, reserving a few for topping if desired.
- Pour the cheesecake mixture over the crust in the muffin tin, filling them about 3/4 full.
- Bake for 15-20 minutes or until the centers are set but slightly jiggly.
- Let cool and refrigerate for at least 2 hours before serving.
Notes
Serve with a sprinkle of powdered sugar or a dollop of whipped cream. Best paired with light beverages or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini cheesecakes, lemon blueberry, healthy dessert, easy cheesecake recipe