Description
Indulge in these delightful, creamy mini cheesecakes that blend zesty lemon and sweet blueberries, perfect for any celebration or a sweet treat at home.
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Granulated sugar
- Fresh lemons (juice and zest)
- Blueberries (fresh or frozen)
- Vanilla extract
- Whipped cream (optional)
Instructions
- Preheat oven to 325°F (163°C) and line muffin tins with cupcake liners.
- Mix graham cracker crumbs and melted butter in a bowl; press into muffin cups to form the crust.
- Beat softened cream cheese until smooth; gradually add sugar, then mix in vanilla, lemon juice, and zest.
- Gently fold in blueberries, keeping some whole for texture.
- Spoon filling over crusts and bake for 20-25 minutes until set. Chill in the fridge for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg