Description
Delightful mini cheesecakes that combine creamy cheesecake with zesty lemon and sweet blueberries.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Firmly press the mixture into the bottom of mini cheesecake pans or muffin tins lined with cupcake liners.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Gently fold in the blueberries without breaking them.
- Spoon the cheesecake mixture over the prepared crust in the pans.
- Bake for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
- Allow to cool completely before refrigerating for at least 2 hours.
Notes
For best results, ensure cream cheese is at room temperature before mixing. Serve garnished with fresh blueberries and lemon zest.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 11g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg