Mini Lemon Blueberry Cheesecakes
Delightful individual cheesecakes that balance the tartness of lemon with the sweetness of blueberries, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (163°C).
- Mix the crushed graham crackers with melted butter until combined. Press the mixture into the bottom of mini cheesecake pans.
- Beat the cream cheese until smooth. Gradually add powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
- Fold in fresh blueberries into the cream cheese mixture.
- Pour the cream cheese mixture over the crust in the mini cheesecake pans.
- Bake for about 15-20 minutes or until set.
- Let them cool, then refrigerate for at least 2 hours before serving.
Notes
Serve chilled and garnish with extra blueberries or a sprinkle of lemon zest for a beautiful presentation. They keep well for up to three days in an airtight container.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/mini-lemon-blueberry-cheesecakes/