Description
Delicious mini cheesecakes that combine the zesty flavor of lemon with the sweetness of blueberries, offering a creamy yet guilt-free dessert.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup Greek yogurt
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
- Graham cracker crumbs (for crust)
- Butter (for crust)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust by mixing graham cracker crumbs with melted butter, then press into mini cupcake liners.
- Bake for 5-7 minutes until slightly golden.
- Make the filling by beating cream cheese, Greek yogurt, and powdered sugar until smooth.
- Add lemon juice and zest, blending until combined.
- Fold in the blueberries gently.
- Spoon the filling over the cooled crusts and smooth the tops.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator. Substitute blueberries with your favorite fruits for variety.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg