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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes for a Refreshing Summer Treat

Mini Lemon Blueberry Cheesecakes are the perfect refreshing dessert for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with crushed cookies or gluten-free graham crackers if desired.
  • 5 tablespoons Unsalted Butter Use margarine or coconut oil for a dairy-free option.
For the Filling
  • 8 ounces Cream Cheese Opt for light cream cheese for a lower-fat version.
  • 1/2 cup Granulated Sugar Substitute with coconut sugar for a natural alternative.
  • 1/2 cup Sour Cream Greek yogurt can be a good substitute if needed.
  • 1/4 cup Lemon Juice Use fresh juice for the best results.
  • 1 tablespoon Lemon Zest Optional, but recommended for enhanced flavor.
  • 2 large Eggs No substitutes recommended.
For the Topping
  • 1 cup Fresh Blueberries Feel free to mix in other berries for a fun twist.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowl
  • electric mixer
  • Cupcake Liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until well blended.
  3. Press the crust mixture into the bottom of each cupcake liner.
  4. Bake the crusts in the preheated oven for about 5 minutes.
  5. In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2 minutes.
  6. Gradually add granulated sugar, sour cream, lemon juice, and lemon zest to the cream cheese.
  7. Add eggs one at a time into the mixture, mixing on low speed after each addition.
  8. Fold in fresh blueberries gently.
  9. Fill the crusts with the creamy filling, about three-quarters full.
  10. Bake the cheesecakes for 25 to 30 minutes until the tops are set but slightly jiggly.
  11. Let the cheesecakes cool in the muffin tin for a few minutes.
  12. Crack the oven door and let them sit for an additional 30 minutes.
  13. Transfer to room temperature for further cooling.
  14. Refrigerate for at least an hour before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature cream cheese for a smoother filling. Be careful not to overmix when adding eggs. Allow cheesecakes to cool gradually to avoid cracks.

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