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–+ servings

Mini Lemon Blueberry Cheesecakes

Deliciously creamy mini cheesecakes with a refreshing lemon flavor and topped with fresh blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
Filling
  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 1/2 cup blueberries fresh or frozen

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Mix until well combined and press the mixture into the bottom of a muffin tin.
  4. Bake for 5 minutes, then remove from the oven and let cool.
Make the filling
  1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the egg, lemon juice, and lemon zest, and mix until fully incorporated.
  3. Gently fold in the blueberries.
Bake the cheesecakes
  1. Spoon the filling over the cooled crusts in the muffin tin.
  2. Bake for 15 minutes, or until the filling is set.
  3. Remove from the oven and let cool before refrigerating for at least 2 hours.
Serve
  1. Once chilled, remove the mini cheesecakes from the muffin tin and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These mini cheesecakes can be topped with additional blueberries or whipped cream for extra flavor.

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