Description

Indulge in these easy irresistible mini lemon blueberry cheesecakes Perfect for parties or a sweet treat Try this delightful recipe today 155 chars

Ingredients

Scale

8 oz cream cheese

1/2 cup granulated sugar

1/4 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup blueberries

Graham cracker crumbs, butter, and sugar (for crust, optional)

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Instructions

In a mixing bowl, beat the cream cheese until smooth and creamy.

Add the granulated sugar, sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract. Continue mixing until everything is well combined and smooth.

Gently fold in the blueberries, being careful not to crush them.

If using a crust, mix the graham cracker crumbs with melted butter and sugar in a separate bowl. Press the mixture into the bottom of mini cupcake liners in a muffin pan.

Pour the cheesecake mixture over the crust or directly into the cupcake liners if opting for a crustless version.

Chill in the refrigerator for at least 4 hours, preferably overnight, until set.

When ready to serve, garnish with fresh blueberries, mint leaves, and a dollop of whipped cream.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Calories: 150 calories
Sugar: 8 grams
Fat: 10 grams
Saturated Fat: 10 grams
Carbohydrates: 12 grams
Fiber: 1 gram
Protein: 3 grams