Mini Lemon Blueberry Cheesecakes: The Indulgent Homemade Delight
Delight in these rich and creamy mini cheesecakes bursting with the flavors of lemon and fresh blueberries.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup blueberries
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of mini cupcake liners.
- In another bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream, eggs, lemon juice, and lemon zest. Mix until well combined.
- Fold in blueberries gently into the cream cheese mixture.
- Pour the mixture over the crust in the liners.
- Bake for 20-25 minutes, or until set. Let cool and refrigerate for at least 2 hours before serving.
Notes
- Top with additional blueberries before serving for an extra burst of flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Mini Lemon Blueberry Cheesecakes