Lemon Blueberry Mini Cheesecakes: Easy Indulgence for Every Occasion
A delightful dessert that combines the tanginess of lemon with sweet blueberries in a creamy cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 ounces cream cheese
- 1 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of mini cheesecake molds.
- Beat cream cheese and sugar until smooth. Add eggs, lemon juice, and lemon zest; mix until combined.
- Fold in blueberries gently.
- Pour the mixture over the crusts in molds.
- Bake for 20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, add a blueberry sauce on top before serving.
- These cheesecakes can be made a day in advance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Mini Cheesecakes
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