Description
Mini Lemon Blueberry Cheesecakes are delightful, bite-sized treats that perfectly blend creamy cheesecake with zesty lemon and sweet blueberries. These mini desserts are visually stunning and bursting with flavor, making them an ideal choice for any occasion—be it birthdays, picnics, or a cozy night in. Easy to prepare and impressive in presentation, they will surely leave your guests craving more.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- Zest and juice of 2 large lemons
- 1 cup fresh blueberries (or frozen)
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 325°F (160°C). Line a cupcake tray with paper liners or lightly grease it.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press this mixture into each cupcake liner to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add sugar while mixing, then incorporate lemon zest, lemon juice, vanilla extract, and eggs one at a time until silky smooth.
- Gently fold in the blueberries to the batter.
- Fill each crust-lined cupcake liner with the cheesecake mixture and bake for 20–25 minutes until set but slightly jiggly in the center.
- Allow to cool at room temperature before refrigerating for at least two hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg