Description
Delicious and guilt-free mini cheesecakes with a burst of juicy blueberries and a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter in a bowl until coated.
- Press the mixture into the bottoms of mini cheesecake cups.
- Beat the softened cream cheese until smooth in another bowl.
- Add in the sugar, vanilla extract, lemon juice, and lemon zest, continuing to mix until creamy.
- Gently fold in the blueberries to the mixture.
- Spoon the cheesecake mixture over the crusts, filling each cup nearly to the top.
- Bake for about 20 minutes until set but slightly jiggly in the center.
- Cool down and then chill in the refrigerator for at least 2 hours before serving.
- Serve with a dollop of sour cream and garnish with additional blueberries or lemon zest if desired.
Notes
Use fresh blueberries for best results. Adjust sweetness to taste before filling the cups.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg