Bite-Size Blueberry-Lemon Cheesecakes
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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