Description
Delicious and creamy mini cheesecakes with a perfect blend of tangy lemon and sweet blueberries, offering a healthier alternative to traditional desserts.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar (divided)
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar (for the filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with mini cheesecake liners.
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Mix until crumbly and cohesive.
- Press the crumb mixture into the bottoms of the lined muffin tin to create small crusts.
- Beat the softened cream cheese, 1/2 cup sugar, and vanilla extract together in a large mixing bowl until smooth and creamy.
- Add in the eggs gradually, mixing well after each addition.
- Stir in the lemon juice and lemon zest until the filling is smooth.
- Fold in the fresh blueberries gently to avoid breaking them.
- Spoon the cream cheese filling over each crust in the muffin tin.
- Bake for about 15-20 minutes or until the filling is set but still jiggles slightly in the center.
- Cool at room temperature before refrigerating for a few hours prior to serving.
Notes
Can substitute graham crackers with gluten-free alternatives and use low-fat cream cheese for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg