Mini Lemon Blueberry Cheesecakes
Delightful mini cheesecakes with a tangy lemon flavor and bursts of fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 160 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans.
- Beat the cream cheese until smooth, then add powdered sugar, lemon juice, and lemon zest and mix.
- Fold in the fresh blueberries gently.
- Pour the cream cheese mixture over the crusts in the pans.
- Bake for 20-25 minutes, until set.
- Cool the cheesecakes before refrigerating for at least 2 hours.
- Top with whipped cream and additional blueberries before serving.
Notes
Make sure your cream cheese is softened for easy blending. Don’t rush the cooling process for the best texture.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg