Mini Lemon Blueberry Cheesecakes
Delightful mini cheesecakes with a tangy lemon flavor and fresh blueberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 120 minutes
- Yield: 12 servings 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 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup blueberries
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press this mixture into the bottom of mini cupcake liners in a muffin pan to form the crust.
- Beat the cream cheese in a separate bowl until smooth. Add powdered sugar and sour cream, and mix well.
- Add eggs, lemon juice, and lemon zest, mixing until fully combined.
- Fold in the blueberries gently.
- Pour the cheesecake mixture into the prepared crusts, filling each liner about 3/4 full.
- Bake for 15-20 minutes or until the centers are set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Can be frozen for longer storage.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 260
- Sugar: 15g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
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