Juicy Mini Lemon Blueberry Cheesecakes
These mini cheesecakes blend creamy cheesecake with tart lemon and sweet blueberries, making them perfect for any occasion.
- 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 granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter.
- Press this mixture firmly into the bottom of mini cheesecake cups.
- In a mixing bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
- Add in the eggs, fresh lemon juice, and zest. Mix until fully combined.
- Gently fold in the fresh blueberries.
- Pour the cheesecake batter over the prepared crusts in the mini cups.
- Bake for 20-25 minutes, or until set in the center.
- Let the cheesecakes cool down before transferring them to the refrigerator. Chill for at least 2 hours.
Notes
For best results, let cheesecakes sit overnight in the refrigerator to enhance flavor.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 205
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 120mg