Mini Lemon Blueberry Cheesecakes
These mini lemon blueberry cheesecakes are perfect for a refreshing and indulgent treat. The creamy cheesecake filling with a hint of lemon and bursts of blueberries is a delightful combination that will satisfy any sweet tooth.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 2 large eggs
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of lined muffin tins.
- Make the Filling: Beat cream cheese, sugar, vanilla, lemon juice, and zest. Add eggs one at a time. Toss blueberries with cornstarch and fold into the batter.
- Assembly: Pour filling over crusts. Bake until set. Chill before serving.
Notes
- You can top the cheesecakes with additional blueberries or a lemon glaze for extra flavor.
- Make sure the cream cheese is at room temperature for a smooth filling.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Find it online: https://cookedbyandy.com/mini-lemon-blueberry-cheesecakes/