Juicy Mini Lemon Blueberry Cheesecakes: A Delightful Dessert Treat
These Juicy Mini Lemon Blueberry Cheesecakes are a perfect combination of tangy lemon and sweet blueberries, making them an irresistible dessert treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press into the bottom of each liner.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs, lemon juice, and lemon zest, and mix until well combined.
- Fold in the blueberries gently.
- Pour the cream cheese mixture over the crust in each liner.
- Bake for 20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- For best results, use fresh blueberries rather than frozen.
- Top with whipped cream for added sweetness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Juicy Mini Lemon Blueberry Cheesecakes, dessert, cheesecake, lemon, blueberry