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–+ servings

Mini Lemon Blueberry Cheesecakes

Delightful mini cheesecakes combining tangy lemon and sweet blueberries nestled in a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Use full-fat for best texture.
  • 1/2 cup Greek yogurt Opt for a full-fat version for creaminess.
  • 1/2 cup powdered sugar Adjust for sweetness preference.
  • 1 tbsp lemon juice Freshly squeezed is best.
  • 1 tsp lemon zest Use organic lemons for better flavor.
  • 1/2 cup fresh blueberries Fresh blueberries are preferred.
  • 1/2 tsp vanilla extract Enhances flavor.
For the Crust
  • 1 cup graham cracker crumbs Honey-flavored adds extra sweetness.
  • 4 tbsp butter, melted Provides richness to the crust.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Mix graham cracker crumbs with melted butter and press firmly into the base of mini cheesecake cups.
Making the Filling
  1. In a bowl, blend the softened cream cheese until smooth.
  2. Add Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract, stirring until combined.
  3. Gently fold in the blueberries to keep their shape.
Baking
  1. Pour cheesecake mix over the prepared crusts in each cup.
  2. Bake for about 15-20 minutes, until the edges are slightly puffed but the center has a little jiggle.
Chilling
  1. Once baked, allow them to cool completely before chilling in the refrigerator for at least 2 hours to firm up.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 8g

Notes

Store leftover cheesecakes in an airtight container for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil.

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