Irresistible Mini Lemon Blueberry Cheesecakes Delightful Treats
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Description
Savor Irresistible Mini Cheesecakes bursting with lemon and blueberry flavors Delightful treats for any occasion that will leave you craving more 153 chars
Ingredients
Scale
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
2 cups cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream (or Greek yogurt for a healthier twist)
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup fresh blueberries (or frozen, thawed and drained)
1 teaspoon vanilla extract
Instructions
In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until fully coated and resembles wet sand. Press into the bottom of a lined muffin pan.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, blending well. Mix in sour cream, eggs, lemon zest, lemon juice, and vanilla extract until combined.
Gently fold in fresh blueberries, ensuring they’re evenly distributed without crushing them.
Divide the cheesecake filling evenly among muffin cups, filling each to about 3/4 full. Bake in a preheated oven at 325°F (160°C) for about 20 minutes or until edges are set.
Allow mini cheesecakes to cool in the pan for 15 minutes, then transfer to the refrigerator to chill for at least 30 minutes.
