Description
These delightful Lemon Blueberry Mini Cheesecakes are creamy, tart, and sweet, with a buttery crust and vibrant blueberry swirls, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberry puree
- Whipped cream for topping
- Fresh blueberries for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by combining graham cracker crumbs, melted butter, and 1/4 cup of sugar until resembling wet sand.
- Press the mixture into the bottom of mini cheesecake cups.
- Beat the softened cream cheese until smooth and then gradually add in 1 cup of sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in fresh lemon juice and lemon zest until combined.
- Pour the mixture over the crusts, filling each cup about two-thirds full.
- Drop spoonfuls of blueberry puree over the top and swirl it into the cheesecake with a toothpick.
- Bake for about 20-25 minutes, or until the centers are just set.
- Cool and chill in the refrigerator for at least 2 hours before serving.
- Top with whipped cream and fresh blueberries before enjoying.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator. They freeze well for long-term storage.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 175mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 53mg