Description
Mini Blueberry Lemon Cheesecakes are scrumptious, bite-sized treats combining creamy cheesecake, zesty lemon, and sweet blueberries—perfect for any gathering or a delightful indulgence at home.
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Granulated sugar
- Sour cream
- Lemon zest and juice
- Fresh blueberries
- Whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of lined muffin tins.
- Bake for 8-10 minutes until golden brown. Allow to cool completely.
- In another bowl, beat softened cream cheese and granulated sugar until creamy. Mix in sour cream, lemon zest, and lemon juice until combined.
- Gently fold half of the blueberries into the mixture. Spoon the filling onto cooled crusts and top with remaining blueberries.
- Bake again for 15-20 minutes until the edges are set but slightly jiggly in the center. Cool completely before refrigerating 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 mini cheesecake (45g)
- Calories: 130
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg