Description
These Healthy Mini Lemon Blueberry Cheesecakes are a delightful and guilt-free treat, combining creamy Greek yogurt and cream cheese with fresh blueberries, lemon zest, and a crunchy graham cracker crust. Perfectly portioned in mini muffin pans, they’re easy to make and great for a light dessert or snack.
Ingredients
Scale
Crust
- 1/2 cup crushed graham crackers
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a mini muffin pan with cupcake liners to prepare for baking the cheesecakes.
- Prepare Crust: In a bowl, combine the crushed graham crackers with melted butter. Spoon this mixture into each cupcake liner and press down firmly to form an even crust base.
- Make Filling: In a mixing bowl, use an electric mixer to beat together the softened cream cheese, Greek yogurt, honey or maple syrup, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and creamy.
- Add Blueberries: Gently fold in the fresh blueberries into the cream cheese mixture, ensuring the berries stay intact.
- Fill Cups: Spoon the cheesecake filling over the prepared crusts in the mini muffin liners, filling each about three-quarters full.
- Bake: Place the pan in the oven and bake for 15-20 minutes, or until the centers are slightly jiggly but mostly set.
- Cool and Chill: Allow the cheesecakes to cool on the counter, then refrigerate for at least 2 hours to set fully before serving.
Notes
- You can substitute maple syrup for honey to make the recipe vegan-friendly if using dairy-free cream cheese and yogurt.
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Fresh blueberries work best, but frozen can be thawed and drained if necessary.
- Use mini muffin liners for easy removal and serving.
- Store leftovers covered in the refrigerator for up to 3 days.
