Description
Mini Lemon Blueberry Cheesecakes are a delightful treat that combines the tangy flavor of lemon with sweet blueberries, all in a creamy cheesecake filling atop a buttery crust.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy.
- Add the vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Add the egg and beat until just incorporated. Gently fold in the blueberries.
- Spoon the cheesecake mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
- Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy your mini lemon blueberry cheesecakes!
Notes
- For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
- You can top the cheesecakes with additional fresh blueberries or a dollop of whipped cream for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg