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Healthy Mini Lemon Blueberry Cheesecakes

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Delightfully creamy mini cheesecakes with bright lemon flavor and fresh blueberries, perfect for indulgence without guilt.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup Greek yogurt
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs with melted butter. Stir until fully combined.
  2. Form the Crust: Line a muffin tin with muffin liners. Spoon the graham cracker mixture into each liner and press down to form a compact layer.
  3. Blend the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add Greek yogurt, powdered sugar, lemon juice, and lemon zest. Beat until well combined.
  4. Incorporate Blueberries: Gently fold in fresh blueberries.
  5. Fill the Cups: Spoon the cheesecake filling onto the prepared crusts.
  6. Chill! Place the muffin tin in the refrigerator for at least 4 hours or until set.
  7. Serve and Enjoy: Remove from muffin tin, peel away liners, and garnish with additional blueberries.

Notes

Serve chilled with lemon zest or blueberries on top for an appealing presentation. These cheesecakes can be made gluten-free by substituting graham crackers.

Nutrition

Keywords: cheesecake, lemon, blueberry, dessert, healthy dessert

Find it online: https://ivoryapron.com/healthy-mini-lemon-blueberry-cheesecakes/