Juicy Mini Lemon Blueberry Cheesecakes
Delightful bite-sized cheesecake treats that combine tangy lemon and sweet blueberries, evoking summer memories.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 155 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of mini cupcake liners in a muffin tin.
- Beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Add sour cream, lemon juice, and lemon zest, mixing until well combined.
- Fold in the fresh blueberries gently.
- Spoon the cheesecake mixture over the crusts, filling to just below the top.
- Bake for 15-20 minutes or until set with a slight jiggle in the center.
- Cool at room temperature, then chill for at least 2 hours before serving.
Notes
These cheesecakes can be made ahead of time and stored in the refrigerator or freezer for later enjoyment.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg