Description
These Healthy Mini Lemon Blueberry Cheesecakes are a delightful, guilt-free treat perfect for any occasion. Featuring a creamy blend of cream cheese, Greek yogurt, and fresh blueberries with a zesty lemon twist, they offer a refreshing and light dessert option. Their individual serving size makes them ideal for portion control and easy sharing.
Ingredients
Scale
Crust
- 1/2 cup crushed graham crackers
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a mini muffin pan with cupcake liners to prepare for baking the cheesecakes.
- Prepare crust: In a bowl, combine the crushed graham crackers with melted butter. Spoon the mixture into each muffin liner and press down firmly to create an even crust layer for each mini cheesecake.
- Make filling: In a mixing bowl, use an electric mixer to beat together the softened cream cheese, Greek yogurt, honey or maple syrup, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and creamy.
- Add blueberries: Gently fold the fresh blueberries into the cream cheese mixture to evenly distribute the fruit without breaking them.
- Fill muffin liners: Spoon the cheesecake filling over the graham cracker crusts in the muffin liners, filling each about three-quarters full to allow room for slight rising during baking.
- Bake cheesecakes: Place the muffin pan in the oven and bake for 15-20 minutes, checking for a slightly jiggly center which indicates the cheesecakes are perfectly baked.
- Cool and chill: Remove the cheesecakes from the oven and let them cool on the countertop. Then refrigerate for at least 2 hours to set the cheesecakes before serving.
Notes
- For a vegan option, substitute cream cheese and Greek yogurt with plant-based alternatives and use maple syrup instead of honey.
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- You can swap fresh blueberries with frozen ones, but make sure to thaw and drain them to prevent excess moisture in the cheesecake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To enhance the lemon flavor, consider adding a little extra lemon zest on top after baking.
