Description
These mini cheesecakes combine fresh lemons and blueberries into a guilt-free indulgence that is light and refreshing.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1/2 cup almond flour (for crust, optional)
- 2 tablespoons melted coconut oil (for crust, optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the almond flour with melted coconut oil in a bowl (if using) and press firmly into the bottom of your mini muffin tin cups.
- In another mixing bowl, combine the softened cream cheese, Greek yogurt, honey (or maple syrup), fresh lemon juice, lemon zest, and vanilla extract.
- Whisk vigorously until the mixture becomes smooth and luscious.
- Fold in the fresh blueberries gently.
- Pour the cheesecake mixture into each mini muffin cup, filling them about three-quarters full.
- Bake for 15-20 minutes or until set.
- Cool completely at room temperature before chilling in the refrigerator for at least 2 hours.
Notes
For variations, you can substitute Greek yogurt with dairy-free options, or swap almond flour for gluten-free flour.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 90
- Sugar: 5g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg