Bite-Size Blueberry-Lemon Cheesecakes

35 minutes


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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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


Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.
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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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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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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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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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Chill mini cheesecakes and blueberry topping well. Garnish with topping when ready to serve.
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