Description
Indulge in the refreshing taste of Mini Lemon Blueberry Cheesecakes, where creamy cheesecake meets a buttery graham cracker crust. Bursting with zesty lemon and sweet blueberries, these no-bake delights are perfect for any occasion—whether it’s a spring picnic or a cozy night in. Enjoy a delightful balance of flavors that will leave your taste buds craving more!
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (halved)
- 4 tbsp melted butter
- 1 cup graham cracker crumbs
- Optional: Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter. Press into muffin cups to form the crust.
- In another bowl, beat softened cream cheese with sugar until smooth. Add fresh lemon juice and blend well. Gently fold in blueberries.
- Spoon cheesecake filling onto each crust, filling generously but leaving space at the top. Bake for 15-20 minutes until set but slightly jiggly in the center.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg