Mini Lemon Blueberry Cheesecakes
Delicious mini cheesecakes combining refreshing lemon and sweet blueberries; perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 140 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup whipped cream
- 1 cup fresh blueberries
- Graham cracker crumbs (for crust)
- Butter (for crust)
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter and press into the bottoms of mini cheesecake molds.
- Beat together the softened cream cheese, sugar, vanilla extract, lemon juice, and lemon zest until smooth.
- Fold in the whipped cream and blueberries into the cream cheese mixture.
- Pour the mixture over the crusts in the molds.
- Bake for 15-20 minutes until set.
- Let cool and then refrigerate for at least 2 hours before serving.
Notes
Ensure your cream cheese is at room temperature and feel free to adjust the lemon juice and zest for your desired tanginess.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/mini-lemon-blueberry-cheesecakes-3/