Description
Delight in these creamy, bite-sized cheesecakes featuring tangy lemon and juicy blueberries—perfect for any occasion.
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Sour cream
- Granulated sugar
- Fresh lemon juice and zest
- Fresh blueberries
- Vanilla extract
- Eggs
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter in a bowl; press firmly into the bottom of each muffin liner.
- Beat cream cheese until smooth, then add sugar, sour cream, vanilla, lemon juice, and zest; mix until well combined.
- Add eggs one at a time, mixing just until incorporated. Gently fold in blueberries.
- Spoon the filling over the crusts and bake for 20-25 minutes or until set. Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg