Juicy Mini Lemon Blueberry Cheesecakes
These mini cheesecakes pack creamy goodness with a bright burst of citrus, perfect for summer gatherings or a sweet treat.
- 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
- 4 tablespoons unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter until combined.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- Beat together the softened cream cheese and granulated sugar until smooth.
- Add in the eggs, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Fold in the fresh blueberries.
- Pour the cheesecake mixture over the crusts created in the muffin tin.
- Bake for about 20 minutes, or until the centers are set.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
For a more intense lemon flavor, feel free to adjust the amount of lemon juice and zest in the filling. Leftover cheesecakes can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg