Description
These delightful mini cheesecakes combine the tangy brightness of fresh lemons with sweet blueberries, offering a guilt-free indulgence that’s perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs with melted butter until it resembles damp sand.
- Press the mixture firmly into the bottoms of mini muffin tins to form an even crust.
- In a separate bowl, beat the softened cream cheese until smooth.
- Mix in Greek yogurt, honey or maple syrup, lemon juice, lemon zest, and vanilla until uniform.
- Gently fold in blueberries.
- Spoon the cheesecake mixture onto the crusts, filling them to just below the rim.
- Bake for 15-20 minutes, until set but slightly jiggly in the center.
- Let cool before transferring to a wire rack; refrigerate for at least 2 hours.
- Serve chilled and enjoy!
Notes
To enhance flavors, prepare a day ahead. These cheesecakes can also be made in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 4g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cheesecake, lemon, blueberry, dessert, healthy