Description
Delicious and healthy mini lemon blueberry cheesecakes made with cream cheese, Greek yogurt, and fresh blueberries.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup blueberries (fresh or frozen)
- Graham cracker crumbs for the crust
Instructions
- Preheat your oven to 325°F (160°C).
- Mix cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract in a bowl until smooth and creamy.
- Fold in the blueberries gently.
- Prepare a muffin tin lined with cupcake liners, placing graham cracker crumbs at the bottom.
- Fill each liner with the cheesecake mixture.
- Bake for 15-20 minutes or until set.
- Cool and refrigerate for at least 2 hours before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- These can be made a day ahead and stored in the fridge.
- Adjust sweetness to taste by adding more or less honey/maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg