Description
Mini Lemon Blueberry Cheesecakes are a delightful dessert that combines the tangy flavor of lemon with sweet blueberries, all in a creamy cheesecake filling atop a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Stir in lemon juice and lemon zest until smooth.
- Divide the cheesecake batter evenly among the muffin liners, filling each about three-quarters full.
- Drop a few blueberries on top of each cheesecake.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, consider adding a teaspoon of lemon extract to the cheesecake batter.
- You can substitute the blueberries with raspberries or strawberries for a different fruit twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg