Description
These Mini Lemon Blueberry Cheesecakes are the perfect combination of zesty lemon and sweet blueberries, ideal for a quick dessert at home.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of mini cheesecake pans.
- In another bowl, blend the cream cheese and powdered sugar until smooth.
- Add the eggs, lemon juice, and lemon zest, mixing until fully incorporated.
- Fold in the blueberries gently.
- Pour the cheesecake mixture over the crusts in the mini pans.
- Bake for 20-25 minutes, or until the centers are set.
- Let cool before refrigerating for at least 2 hours.
Notes
- For a twist, substitute strawberries for blueberries.
- These cheesecakes can be frozen and enjoyed later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini lemon blueberry cheesecakes, desserts, easy cheesecake recipes