Description
Mini lemon blueberry cheesecakes are a delightful dessert that combines the tanginess of lemon with the sweetness of blueberries.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup crushed graham crackers
- 1/4 cup butter, melted
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers and melted butter.
- Press the mixture into the bottom of muffin liners in a muffin tin.
- In another bowl, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and lemon zest; mix until combined.
- Fold in blueberries gently.
- Pour the mixture over the crust in the muffin tin.
- Bake for 20 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- Use fresh blueberries for better flavor.
- Let the cheesecakes cool completely before refrigerating.
- Top with additional blueberries before serving for presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini lemon blueberry cheesecakes, dessert, cheesecake, blueberries, lemon