Description
Delicious mini cheesecakes with a refreshing balance of lemon tartness and blueberry sweetness, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup fresh blueberries
- 1/4 cup blueberry syrup or sauce
Instructions
- Preheat the oven to 325°F (163°C). Grease a mini cheesecake pan or line with mini cupcake liners.
- Combine graham cracker crumbs and melted butter until fully mixed. Press the mixture firmly into the bottoms of the mini cheesecake cups.
- Beat the softened cream cheese until smooth. Add sour cream, sugar, vanilla, lemon juice, and lemon zest; mix until well combined.
- Add the eggs one at a time, mixing just until incorporated.
- Pour the cream cheese mixture over the graham cracker crusts, filling each cup nearly to the top.
- Bake for 20-25 minutes or until the centers are set.
- Allow them to cool at room temperature before refrigerating for at least 2 hours.
- Top with fresh blueberries and drizzle with blueberry sauce before serving.
Notes
For optimal flavor, use fresh lemon zest and quality ingredients. These cheesecakes can also be made gluten-free or vegan with substitutions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg