Description
These Mini Lemon Blueberry Cheesecakes are the perfect bite-sized treat, combining a zesty lemon flavor with juicy blueberries on a buttery graham cracker crust. They’re light, creamy, and great for parties or a quick dessert fix.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/4 cup sour cream
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper cupcake liners.
- In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter until combined.
- Spoon about a tablespoon of the crust mixture into each cupcake liner and press down firmly. Bake for 5 minutes, then set aside.
- In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and mix well.
- Add eggs one at a time, mixing after each addition. Stir in vanilla, lemon juice, lemon zest, and sour cream until fully combined.
- Gently fold in fresh blueberries.
- Divide cheesecake batter evenly among the crust-lined cupcake liners.
- Bake for 18–22 minutes or until centers are just set. Remove and let cool at room temperature.
- Refrigerate for at least 2 hours before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Fresh blueberries work best, but frozen can be used if thawed and drained.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
