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–+ servings
Olivia

Mini Lemon Blueberry Cheesecakes: Indulge in Blissful Bites!

Delicious mini cheesecakes infused with lemon and blueberries, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 325°F and line a muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until well combined.
  3. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
  4. In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the lemon juice and lemon zest until fully incorporated.
  7. Gently fold in the blueberries.
  8. Pour the cheesecake mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
  9. Bake for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
  10. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 14gProtein: 3gFat: 10gSugar: 10g

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.

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