Description
Indulge in the delightful taste of Juicy Mini Lemon Blueberry Cheesecakes, where creamy cheesecake meets zesty lemon and sweet blueberries. These charming treats are easy to make and perfect for any occasion, from summer gatherings to cozy evenings at home. Each bite offers a burst of flavor that will transport you back to sunny days filled with laughter and joy.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large fresh lemons (juice and zest)
- 1 cup fresh blueberries (or thawed frozen)
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 large eggs
- 1/4 cup sour cream (optional)
Instructions
- Preheat oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs with melted butter until it resembles wet sand. Press into mini muffin tins.
- Bake crusts for 8-10 minutes until lightly golden. Set aside.
- In another bowl, beat softened cream cheese and sugar until smooth. Mix in lemon juice, zest, and vanilla extract.
- Add eggs one at a time, blending well after each addition. Gently fold in blueberries.
- Pour filling over baked crusts and return to oven for 15-20 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least two hours.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg