Juicy Mini Lemon Blueberry Cheesecakes for a Sweet Treat Today
These Juicy Mini Lemon Blueberry Cheesecakes are a perfect blend of tart and sweet, making them an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a muffin tin.
- In another bowl, beat the cream cheese and sugar until smooth.
- Add eggs, lemon juice, and lemon zest to the cream cheese mixture and mix until fully combined.
- Fold in the blueberries gently.
- Pour the cheesecake mixture over the crusts in the muffin tin.
- Bake for about 20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- You can substitute raspberries or strawberries for blueberries if desired.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Juicy Mini Lemon Blueberry Cheesecakes, dessert, cheesecakes, lemon, blueberry