Description
Mini Lemon Blueberry Cheesecakes are a delightful treat that combines the tangy zest of fresh lemons with the sweetness of juicy blueberries. These bite-sized desserts are perfect for any occasion, offering a creamy texture and vibrant flavor that will impress your family and friends. Easy to make and visually appealing, they are sure to become a favorite at your gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner.
- Beat cream cheese until smooth, then gradually add sugar until well combined.
- Stir in lemon juice, lemon zest, and vanilla extract. Mix in eggs one at a time without overmixing.
- Pour filling over crusts and bake for 20-25 minutes until slightly set but still jiggly in the center.
- Cool completely before chilling in the fridge for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 190
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg