Description
Deliciously creamy mini cheesecakes with a zesty lemon flavor and fresh blueberries.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- In another bowl, beat the cream cheese and sugar until smooth.
- Add eggs, lemon juice, and lemon zest, mixing until well combined.
- Fold in the blueberries gently.
- Pour the cheesecake mixture over the crust in the muffin tin.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
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Equipment
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Notes
- For a stronger lemon flavor, add more lemon zest.
- These can be topped with additional blueberries or a lemon glaze.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg