Description
These delightful mini cheesecakes feature a buttery graham cracker crust, creamy lemon-infused filling, and fresh blueberries, making for a refreshing dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 cup blueberries
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin liner to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the lemon juice and lemon zest.
- Divide the cheesecake batter evenly among the muffin cups and top each with a few blueberries.
- Bake in the preheated oven for 20-25 minutes, or until the centers are set. Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Serve with additional blueberries or a lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
