Description
Delicious mini cheesecakes with zesty lemon and fresh blueberries, perfect for a healthier dessert option.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare a muffin tin with cupcake liners.
- Combine graham cracker crumbs and melted butter in a mixing bowl.
- Press the crust mixture into the bottom of each cupcake liner.
- Beat the softened cream cheese and sugar together until smooth.
- Add sour cream, eggs, lemon juice, and vanilla; mix until well combined.
- Fold in the fresh blueberries gently.
- Spoon the cheesecake mixture into the cupcake liners, filling them three-quarters full.
- Bake for 15-20 minutes until set.
- Cool at room temperature for about 20 minutes.
- Refrigerate for at least 2 hours before serving.
- Serve chilled, optionally garnished with blueberries or whipped cream.
Notes
Keep leftovers in an airtight container in the refrigerator for up to a week. They can also be frozen for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, lemon, blueberry, dessert, healthy