Description
Savor the delightful combination of creamy cheesecake, tangy lemon, and sweet blueberries in these irresistible mini cheesecakes—perfect for any gathering or special occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup blueberries (fresh or frozen)
- 1 tsp vanilla extract
- Powdered sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter; press into cupcake liners in a muffin tin.
- Bake crusts for 8-10 minutes until lightly golden. Allow to cool.
- In a bowl, beat cream cheese until smooth. Add sour cream, sugar, lemon juice, zest, and vanilla; mix until combined.
- Gently fold in blueberries. Spoon mixture into cooled crusts.
- Bake for another 15-20 minutes until set but slightly jiggly in the center. Chill in the refrigerator for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg