Description
Delightful mini cheesecakes packed with zesty lemon and juicy blueberries, perfect for a guilt-free sweet treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 cups cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup sugar or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C) and line a cupcake pan with mini cupcake liners.
- In a medium bowl, mix the graham cracker crumbs with melted butter until combined and press into the bottom of the lined pan.
- In a large mixing bowl, beat the cream cheese until smooth, then add Greek yogurt, sugar (or honey), eggs, vanilla extract, lemon zest, and lemon juice. Mix until fully combined.
- Gently fold in the fresh blueberries.
- Divide the cheesecake mixture over the crust in the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes until the centers are set but slightly jiggly.
- Allow to cool at room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled, garnished with extra blueberries if desired.
Notes
Make-ahead tips: Can be made a day in advance. Store in the fridge. For a vegan version, use plant-based cream cheese and flax eggs.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 135
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg