Bite-Size Blueberry-Lemon Cheesecakes

March 6, 2022

35 minutes

easy

12 servings

These adorable mini cheesecakes are the perfect way to end any gathering on a sweet note. What’s great is that a mixture of light cream cheese and plain Greek yogurt in the batter and a pile of berries on top means they keep things on the healthier side too.

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Ingredients

Adjust Servings

	6 whole graham crackers or 1/2 c graham cracker crumbs
	1 tablespoon melted butter
	1/4 teaspoon table salt
	8 oz light cream cheese at room temperature
	3/4 cup plain Greek yogurt at room temperature
	2/3 cup sugar
	2 eggs at room temperature
	1 teaspoon lemon juice
	1 teaspoon lemon zest

Blueberry Topping

	2 cups blueberries
	3 tablespoons sugar
	1 teaspoon lemon juice
	pinch salt
	2 teaspoons cornstarch

Nutritional Information

194kcal Calories

24g Carbohydrates

4g Protein

9g Fat

4g Saturated Fat

51mg Cholesterol

180mg Sodium

67mg Potassium

19g Sugar

345IU Vitamin A

3mg Vitamin C

46mg Calcium

0.6mg Iron

Directions

1.

Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.

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2.

Pulse graham crackers to crumbs in a food processor or place in a zippered plastic baggie and crush with a rolling pin.

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3.

Combine graham crumbs, melted butter and salt. Spoon crumb mixture into bottom of cupcake liners; press down lightly with the back of a spoon to flatten and bake for 5 minutes.

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4.

While crust bakes, beat together cream cheese, yogurt, sugar, egg, lemon juice, and lemon zest until smooth. Pour evenly into cupcake liners and bake for 20 minutes or until set on top.

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5.

While cheesecakes bake, combine blueberries, sugar, lemon juice, and salt in a small saucepan. Heat over medium heat for 5 minutes or until blueberries begin to burst and release their juice. Stir in cornstarch and simmer for 1 minute to thicken.

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6.

Chill mini cheesecakes and blueberry topping well. Garnish with topping when ready to serve.

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