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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes for a Refreshing Sweet Bite

Mini Lemon Blueberry Cheesecakes are perfect for a refreshing dessert, blending zesty lemon and sweet blueberries in individual servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 4 tablespoons Unsalted Butter Can substitute with coconut oil for a dairy-free version.
  • 2 tablespoons Sugar Brown sugar can be used for a deeper flavor.
Filling
  • 16 ounces Cream Cheese Use full-fat for best results.
  • 1/2 cup Sour Cream Can substitute with Greek yogurt for a healthier twist.
  • 1/4 cup Lemon Juice Freshly squeezed is preferable.
  • 1 tablespoons Lemon Zest Use zest from organic lemons to avoid pesticides.
  • 2 large Eggs
  • 1 cup Blueberries Fresh or frozen can be used without thawing.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Handheld mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter. Press the mixture into lined muffin cups.
  3. Bake the crusts for 5 minutes, then let cool for a few minutes.
  4. Beat softened cream cheese until smooth. Gradually mix in sugar and a pinch of flour.
  5. Add lemon zest, sour cream, and lemon juice. Mix gently until just combined.
  6. Incorporate the eggs one at a time, mixing on low until just combined.
  7. Gently fold in blueberries.
  8. Spoon the mixture over the crusts, filling each cup about three-quarters full.
  9. Bake for 20-25 minutes until the tops are set but still soft.
  10. Turn off the oven, crack the door, and allow cheesecakes to cool for 30 minutes.
  11. Refrigerate for at least 1 hour before serving. Garnish as desired.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These mini cheesecakes are best served chilled, and can be stored in an airtight container for up to 3 days.

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