Description
Individual cheesecakes with a creamy lemon filling and fresh blueberries, perfect for any gathering.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter.
- Press the mixture into the bottom of mini cheesecake molds.
- Beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each.
- Pour in the lemon juice and zest, mixing until combined.
- Fold in the blueberries gently with a spatula.
- Fill the molds with the cheesecake mixture.
- Bake for 20-25 minutes until set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least two hours.
Notes
Chilling these cheesecakes enhances their flavor. For best results, prepare them 24 hours in advance.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg