Description
Mini Lemon Blueberry Cheesecakes are a delightful treat that combines the tangy flavor of lemon with sweet blueberries, all nestled in a creamy cheesecake filling atop a buttery graham cracker crust.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 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, granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed until just combined.
- Stir in lemon juice and lemon zest until smooth.
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
- Drop a few blueberries on top of each cheesecake.
- Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Notes
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
- You can also top the cheesecakes with a blueberry compote or whipped cream for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg