Description
Delicious mini cheesecakes with a refreshing lemon and blueberry flavor, perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
- 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 until smooth.
- Add the vanilla extract, egg, lemon juice, and lemon zest. Mix until fully combined and creamy.
- Gently fold in the fresh blueberries into the cheesecake mixture.
- Spoon the cheesecake batter evenly 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 about 30 minutes. Then, refrigerate for at least 2 hours to set.
- Serve chilled, garnished with additional blueberries or a sprinkle of lemon zest if desired.
Notes
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
- For added flavor, consider swirling in some blueberry jam on top of the cheesecakes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Fat: 10g
- Carbohydrates: 15g
- Protein: 3g