Mini Lemon Blueberry Cheesecakes
Delightful bite-sized cheesecakes featuring the zesty tang of lemon and sweet blueberries, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 160 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture into the bottom of mini muffin cups to form the crust.
- Beat the cream cheese and 1/2 cup sugar together until smooth.
- Add sour cream, lemon juice, lemon zest, and vanilla extract into the cream cheese mixture.
- Fold in the fresh blueberries gently.
- Pour the cheesecake mixture over the crust in the muffin cups.
- Bake for 15-20 minutes, until set but slightly jiggly in the center.
- Cool at room temperature, then chill for at least 2 hours before serving.
Notes
For a tangy treat, adjust the sugar to your liking. Can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.nailzspa.com/mini-lemon-blueberry-cheesecakes/