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Mini Lemon Blueberry Cheesecakes

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Delight in these Mini Lemon Blueberry Cheesecakes—a perfect combination of creamy, zesty cheesecake in a buttery crust, topped with fresh blueberries.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl.
  3. Pack about one tablespoon of the crumb mixture into each muffin tin liner.
  4. Beat the softened cream cheese until smooth in a large mixing bowl.
  5. Add the sugar gradually and mix until creamy.
  6. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until combined.
  7. Spoon the cheesecake mixture over the crusts in the muffin tin, filling each cup about ¾ full.
  8. Bake for about 18-20 minutes until the edges are set.
  9. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. Top with fresh blueberries before serving.

Notes

You can freeze these cheesecakes! Just wrap tightly and store in an airtight container.

Nutrition

Keywords: mini cheesecakes, lemon desserts, blueberry desserts, no bake cheesecake, summer desserts

Find it online: https://sweetladle.com/mini-lemon-blueberry-cheesecakes/