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Mini Lemon Blueberry Cheesecakes

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  • Author: Lily Carter
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 mini cheesecakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These mini lemon blueberry cheesecakes are perfect for a refreshing and indulgent treat. The creamy cheesecake filling with a hint of lemon and bursts of blueberries is a delightful combination that will satisfy any sweet tooth.


Ingredients

Units Scale

Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar

Cheesecake Filling:

  • 12 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 2 large eggs
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of lined muffin tins.
  2. Make the Filling: Beat cream cheese, sugar, vanilla, lemon juice, and zest. Add eggs one at a time. Toss blueberries with cornstarch and fold into the batter.
  3. Assembly: Pour filling over crusts. Bake until set. Chill before serving.

Notes

  • You can top the cheesecakes with additional blueberries or a lemon glaze for extra flavor.
  • Make sure the cream cheese is at room temperature for a smooth filling.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 220 kcal
  • Sugar: 15 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 70 mg