Description
Delight in these Healthy Mini Lemon Blueberry Cheesecakes, perfect bite-sized treats that combine creamy Greek yogurt and cream cheese with fresh blueberries and a zesty lemon twist on a buttery graham cracker crust. These nutritious and delicious cheesecakes are ideal for a guilt-free dessert or snack.
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.
- Make the Crust: In a bowl, mix crushed graham crackers and melted butter until combined. Spoon the mixture into each muffin liner and press firmly to create an even crust base.
- Prepare the Filling: Using an electric mixer, 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, distributing them evenly without breaking the berries.
- Fill Muffin Liners: Spoon the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the oven and bake for 15-20 minutes, or until the cheesecakes are slightly jiggly in the center, indicating they are done but still creamy.
- Cool and Chill: Remove from the oven and let cool on the counter. Then refrigerate the mini cheesecakes for at least 2 hours to set properly before serving.
Notes
- For a sweeter option, substitute honey with pure maple syrup.
- Use full-fat cream cheese for extra creaminess.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Refrigerate fully to get the best texture and flavor.
- These mini cheesecakes can be stored in the fridge for up to 3 days or frozen for longer storage.
