Description
Delightful mini lemon blueberry cheesecakes with a creamy filling and a graham cracker crust, topped with a glossy blueberry sauce.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup graham crackers, crushed
- 2 fresh lemons (juice + zest)
- 1/2 cup blueberry topping or jam
- 4 tbsp butter, melted
- 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with liners or grease well.
- Mix crushed graham crackers with melted butter and sugar; press into each muffin well to form crusts.
- Beat cream cheese, sugar, eggs, lemon juice, zest, and vanilla until smooth.
- Pour filling over crusts and bake for 20–25 minutes until set but slightly wobbly.
- Cool completely, then refrigerate for at least 2 hours.
- Top with a spoonful of glossy blueberry sauce.
- Dust lightly with powdered sugar before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Adjust the sweetness of the blueberry topping to your preference.
- These can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg