Description
Mini lemon blueberry cheesecakes are a refreshing and creamy dessert combining zesty lemon flavor with sweet, tart blueberries, housed in a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- Extra blueberries for garnish
- Optional: whipped cream for serving
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Line muffin tin with paper liners or grease lightly. Press 1-2 tablespoons of crust mixture into each cup firmly.
- Beat softened cream cheese until smooth; gradually add sugar and vanilla extract. Mix in eggs, lemon zest, and lemon juice until creamy.
- Fold in blueberries gently. Pour filling over crusts to about 3/4 full.
- Bake for 18-20 minutes until centers are set but slightly jiggly.
- Turn off oven, crack door, and let cheesecakes cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use gluten-free graham crackers for a gluten-free crust.
- Replace cream cheese with plant-based alternative for dairy-free version.
- Use flaxseed mixture or egg replacer for egg-free version.
- Try substituting sugar with natural sweeteners for lower sugar content.
- Optional toppings include lemon curd or whipped cream.
- Do not overbake to maintain creamy texture.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Mini lemon blueberry cheesecakes, lemon cheesecake, blueberry dessert, mini cheesecakes, creamy cheesecake