Mini Lemon Blueberry Cheesecakes
Delicious mini cheesecakes that balance the tartness of fresh lemons with creamy richness and juicy blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups 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 with melted butter and press into the bottoms of muffin liners in a cupcake tray.
- Beat the softened cream cheese and sugar together until smooth.
- Add vanilla extract, eggs, lemon juice, and lemon zest into the cream cheese mixture and mix until well combined.
- Fold in the fresh blueberries gently.
- Pour the cream cheese mixture over the crusts in the muffin liners.
- Bake for 20-25 minutes until set.
- Cool for a bit, then refrigerate before serving.
Notes
Serve with whipped cream, fresh blueberries, or a sprinkle of powdered sugar. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg