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Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes: A Sweet Summer Delight

Enjoy these deliciously refreshing mini cheesecakes that combine the delightful flavors of lemon and blueberry, perfect for summer gatherings.

  • Total Time: 40 minutes
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale
  • 1 cup crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1/2 cup sugar
  • 1 lemon, juiced and zested
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the crushed graham crackers and melted butter until combined. Press the mixture into the bottom of a cupcake pan.
  3. In another bowl, beat together the cream cheese and sugar until smooth.
  4. Add the lemon juice, zest, and vanilla extract to the cream cheese mixture. Mix well.
  5. Fold in the sour cream and then gently add the fresh blueberries.
  6. Pour the filling over the crust in the cupcake pan.
  7. Bake for 20–25 minutes, or until set. Let cool completely before refrigerating.
  8. Serve chilled and enjoy your mini lemon blueberry cheesecakes!

Notes

  • For extra flavor, consider adding more lemon zest.
  • Serve with a dollop of whipped cream if desired.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 200
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Juicy Mini Lemon Blueberry Cheesecakes