Description
Delicious mini cheesecakes infused with lemon and blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F and line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until fully incorporated.
- Gently fold in the blueberries.
- Pour the cheesecake mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
- For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
- Consider adding a teaspoon of almond extract to enhance the flavor.
- Top with additional fresh blueberries or a drizzle of lemon glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Fat: 10g
- Carbohydrates: 14g
- Protein: 3g