Description
Delightful mini cheesecakes that combine zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom of muffin tins lined with cupcake liners.
- Beat the cream cheese and sugar in another bowl until smooth. Add the vanilla, eggs, lemon juice, and lemon zest, mixing until well combined.
- Fold in the blueberries gently.
- Pour the cream cheese mixture over the crust in the muffin tins.
- Bake for 20-25 minutes, or until the centers are set.
- Let them cool completely, then refrigerate for at least 2 hours.
- Serve chilled and enjoy!
Notes
For best results, use softened cream cheese and fresh blueberries. These can be served with whipped cream or extra blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg