Description
Delightful mini cheesecakes with a creamy lemon filling and fresh blueberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp sugar
- 2 tsp water
- 1 tsp lemon juice
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter; press into muffin cups and bake for 5-7 mins.
- Beat cream cheese until smooth; add sugar, eggs, lemon juice, and zest; mix until combined.
- Fold in blueberries; pour over crusts and bake for 18-20 mins.
- Cool, then refrigerate for at least 2 hours.
- For the sauce, simmer blueberries, sugar, water, and lemon juice until thickened.
- Serve cheesecakes chilled with sauce on top.
Notes
- Prep Time: 30 mins
- Cook Time: 15-20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Mini Lemon Blueberry Cheesecakes