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