Description
Delightful mini cheesecakes featuring zesty lemon and sweet blueberries, perfect for a healthy dessert treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup powdered sugar
- 2 lemons, juiced and zested
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of mini cheesecake cups to form a nice crust.
- Beat together the softened cream cheese, Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Fold in the fresh blueberries, being careful not to break them apart.
- Pour the cheesecake mixture over the crusts in the mini cups.
- Bake for about 20-25 minutes until the centers are just set.
- Allow them to cool in the pan before refrigerating for at least 2 hours to set fully.
- Serve chilled and enjoy!
Notes
Garnish with blueberries or lemon zest for presentation. Serve with whipped cream or mint for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg