Description
Deliciously refreshing mini cheesecakes with zesty lemon flavor and fresh blueberries, perfect for a light dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1/2 cup whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl until crumbly.
- Press the mixture firmly into the bottom of mini muffin tins lined with paper liners.
- Beat the cream cheese, sugar, vanilla extract, lemon juice, and lemon zest in another bowl until smooth.
- Fold in the fresh blueberries gently.
- Spoon the cream cheese mixture over the crust in the muffin tins, filling each about 3/4 full.
- Bake for about 15-18 minutes until set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
- Top with whipped cream if desired before serving.
Notes
Use fresh blueberries for the best flavor; these cheesecakes can be made ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg