Juicy Mini Lemon Blueberry Cheesecakes
Juicy Mini Lemon Blueberry Cheesecakes are delightful no-bake treats that perfectly balance tart lemon and sweet blueberries, all nestled in a buttery graham cracker crust. These mini desserts are a crowd-pleaser for any occasion, from summer picnics to cozy family dinners. With a creamy filling and vibrant toppings, they promise to bring smiles with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs with melted butter until combined, then press into each muffin cup.
- In another bowl, beat softened cream cheese until smooth. Add sugar, sour cream, lemon juice, and zest; mix well.
- Gently fold in the blueberries.
- Spoon the filling into each crust about 3/4 full.
- Bake for 18-20 minutes or until set around the edges; cool before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg