Description
Savor the sunshine with these delightful Mini Lemon Blueberry Cheesecakes! These bite-sized treats combine zesty lemon and sweet blueberries nestled in a creamy cheesecake filling, all resting on a buttery graham cracker crust. Ideal for any gathering or simply to satisfy your sweet cravings, these mini delights are sure to impress your family and friends.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large lemons (zest and juice)
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter until combined; press into lined muffin tins.
- Beat cream cheese until smooth. Add sugar, sour cream, lemon zest, lemon juice, and vanilla extract; mix until creamy.
- Gently fold in blueberries without crushing.
- Spoon filling over crusts in muffin tins, filling about three-quarters full.
- Bake for 18-20 minutes until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least two hours.
- Serve chilled, garnished with extra blueberries or whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg