Description
These bright and tender mini lemon blueberry cheesecakes are bursting with fresh fruit and perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh blueberries
- Graham cracker crumbs (for crust) — about 1 cup
- Butter, melted (for crust) — about 3 tablespoons
Instructions
- Preheat the oven to 325°F (160°C). Line a mini muffin pan with paper liners or grease each cavity lightly. In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of each mini cupcake to form the crust.
- In a clean bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined. Add eggs one at a time, mixing gently. Fold in blueberries.
- Pour cheesecake mixture over the crust in mini cups, filling most of the way. Bake for 20-25 minutes until centers are slightly jiggly. Avoid overbaking.
- Let cool to room temperature, then refrigerate for at least 4 hours. Serve chilled, garnished as desired.
Notes
For best results, use room-temperature ingredients and do not overmix. These can be made ahead of time and stored in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 17g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg