Description
These Mini Lemon Blueberry Cheesecakes are the perfect bite-sized dessert! Creamy cheesecake filling with a hint of lemon, swirled with fresh blueberries, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh blueberries
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 12-cup muffin tin lined with paper liners.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth.
- Beat in the egg, lemon juice, and lemon zest until just combined. Do not overmix.
- Gently fold in the blueberries.
- Assemble and Bake: Fill each muffin liner with the cheesecake mixture.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center has a slight jiggle.
- Chill: Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to the refrigerator to chill for at least 2 hours before serving.
- Serve: Remove from paper liners and serve.
Notes
- For a smoother cheesecake filling, make sure the cream cheese is fully softened.
- You can substitute the fresh blueberries with frozen blueberries, but do not thaw them first.
- These mini cheesecakes are best served chilled.
- Store leftover cheesecakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 20g
- Protein: 4g