Healthy Mini Lemon Blueberry Cheesecakes
These delightful mini cheesecakes combine the tartness of lemon with the sweetness of blueberries, offering a creamy and guilt-free dessert solution that's easy to make.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
For the filling
- 2 cups cream cheese, softened Make sure it's at room temperature for a smooth texture.
- 1/2 cup Greek yogurt Can use non-fat or whole milk depending on preference.
- 1/2 cup powdered sugar Adjust based on sweetness preference.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice Freshly squeezed is recommended.
- 1 cup fresh blueberries Gently fold in to keep them intact.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each muffin cup.
- In a large bowl, beat together the cream cheese, Greek yogurt, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth.
- Fold in the fresh blueberries gently.
- Spoon the cream cheese mixture on top of the crusts in the mini muffin tins.
- Bake for 15-18 minutes, or until the centers are set.
- Allow them to cool and then refrigerate for at least 2 hours before serving.
Notes
For best results, ensure cream cheese is at room temperature and measure ingredients accurately. These cheesecakes can be stored in an airtight container in the fridge for up to three days.