Description
A delightful recipe for mini lemon blueberry cheesecakes that are perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a muffin pan lined with cupcake liners.
- In another bowl, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, vanilla, and lemon zest, mixing well.
- Fold in blueberries gently.
- Pour the cream cheese mixture over the crusts in the muffin pan.
- Bake for 20-25 minutes or until set.
- Let cool and refrigerate for at least 2 hours before serving.
Notes
- Use fresh blueberries for the best flavor.
- Chill the cheesecakes overnight for a firmer texture.
- Top with additional blueberries or lemon slices if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini lemon blueberry cheesecakes recipe, cheesecake, dessert, blueberries, lemon