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Healthy Mini Lemon Blueberry Cheesecakes

Delightful little treats that pack a punch of flavor with creamy cheesecake, fresh blueberries, and a zesty lemon kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup cream cheese, softened Ensure it’s at room temperature for easy mixing.
  • 1/2 cup Greek yogurt Use plain, full-fat or low-fat for the best flavor.
  • 1/2 cup powdered sugar Sift it to avoid lumps.
  • 1 tablespoon lemon juice Fresh juice works best.
  • 1 teaspoon lemon zest Use a microplane for fine zest.
  • 1 cup fresh blueberries Rinse and pat dry before using.
  • 1/2 teaspoon vanilla extract A splash adds depth to the flavor.
Crust
  • 12 mini graham cracker crusts or muffin liners Choose whatever fits.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners if using.
  2. In a mixing bowl, blend cream cheese, Greek yogurt, powdered sugar, lemon juice, and vanilla until smooth.
  3. Gently fold in the blueberries without crushing them.
  4. Spoon the mixture into the crusts or liners, filling each about 3/4 full.
Baking
  1. Bake for 15-20 minutes until the edges are set and the center jiggles slightly.
Cooling and Serving
  1. Let them cool before refrigerating for at least 2 hours.
  2. Top with more blueberries and lemon zest before serving if desired.

Notes

For a firmer texture, bake them a few minutes longer. Allowing them to chill enhances the flavors and makes them easier to serve. These mini cheesecakes can be stored in the fridge for up to a week or frozen for up to three months.