Description
Enjoy a burst of flavor with these delightful Lemon Blueberry Mini Cheesecakes. With a creamy lemon filling and fresh blueberries, they make the perfect bite-sized treat for any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs with melted butter and press the mixture into the bottom of each liner to form the crust.
- In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the egg, lemon juice, and lemon zest, mixing until well combined.
- Gently fold in the fresh blueberries, then pour the cheesecake mixture into each liner, filling them about 3/4 full.
- Bake for 15-18 minutes, or until the centers are set. Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, top with additional fresh blueberries or a dollop of whipped cream before serving.
- These mini cheesecakes can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
