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–+ servings

Mini Lemon Blueberry Cheesecakes

A delightful dessert combining the tangy taste of lemon with the sweetness of blueberries, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • 1/2 cup sour cream
  • 1 tablespoon sugar (for topping)

Equipment

  • muffin tin

Method
 

  1. Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter. Press into muffin liners.
  2. Make the filling by beating cream cheese until smooth, then add powdered sugar, vanilla, lemon juice, and lemon zest.
  3. Fold in fresh blueberries gently, then spoon the mixture into the crusts, filling them about 3/4 full.
  4. Bake in a preheated oven at 325°F for 18-20 minutes until edges are set and centers are slightly jiggly.
  5. Cool in the tin for a few minutes, then transfer to a wire rack to cool to room temperature before chilling in the refrigerator for at least 2 hours.

Nutrition

Calories: 180kcalProtein: 3gSodium: 150mg

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