Description
Mini Lemon Blueberry Cheesecakes are delightful, bite-sized treats that capture the essence of spring in every creamy mouthful. With a perfectly balanced blend of tangy lemon and sweet blueberries atop a crunchy graham cracker crust, these cheesecakes are not only easy to make but also visually stunning. They’re perfect for any occasion, from casual family gatherings to elegant celebrations. Indulge your guests with these refreshing desserts that promise to impress!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter in a bowl; press into mini cheesecake pans or muffin tins.
- Beat softened cream cheese until smooth, then gradually add sugar. Mix in lemon juice and vanilla until combined.
- Add eggs one at a time, mixing until just blended.
- Gently fold in blueberries; pour filling over crusts.
- Bake for 20-25 minutes until edges are set but centers jiggle slightly.
- Cool completely at room temperature, then refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg