Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- ¾ cup (120g) fresh blueberries
- Optional: powdered sugar for dusting
Instructions
- Start by combining graham cracker crumbs and melted butter in a bowl. Mix until the mixture resembles wet sand. Divide evenly among your mini dessert cups or a muffin tin lined with paper liners, pressing down firmly to create a solid base. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, lemon juice, and lemon zest. Mix until fully integrated and smooth.
- Gently fold the fresh blueberries into the cheesecake filling. Spoon the mixture into the prepared crust-lined cups, filling each about ¾ full. Top with extra blueberries for presentation.
- Preheat your oven to 325°F (163°C). Bake the mini cheesecakes for approximately 18-20 minutes, until edges are set and centers are slightly jiggly. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
Notes
- Use fresh blueberries for the best flavor and texture.
- Allow cheesecakes to chill thoroughly for best results, preferably overnight.
- Garnish with fresh mint, powdered sugar, or blueberry syrup for extra flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg