Lemon Blueberry Cheesecake Cups
These Lemon Blueberry Cheesecake Cups are a refreshing springtime indulgence featuring a buttery graham cracker crust, creamy cheesecake filling, and a luscious blueberry topping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 160 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 1 cup blueberries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C) and mix graham cracker crumbs with melted butter. Press into serving cups and bake for 8-10 minutes.
- Beat together cream cheese and sour cream until smooth. Add sugar, lemon juice, and zest, mixing until combined.
- Spoon the cheesecake filling over the cooled crusts, filling each cup generously.
- Combine blueberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until thickened, then let cool.
- Refrigerate the cheesecake cups for at least 2 hours before serving to allow flavors to meld.
Notes
These cups can be topped with whipped cream or fresh mint for extra flavor. They are best enjoyed fresh but can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg