Description
These Healthy Mini Lemon Blueberry Cheesecakes are a delightful and guilt-free treat, combining creamy Greek yogurt and cream cheese with fresh blueberries and a zesty lemon flavor. Perfectly portioned in mini muffin liners with a graham cracker crust, these cheesecakes are easy to make and ideal for satisfying your sweet tooth in a wholesome way.
Ingredients
Scale
For the Crust
- 1/2 cup crushed graham crackers
- 2 tablespoons melted butter
For the Filling
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini muffin pan with cupcake liners to ensure easy removal of the cheesecakes after baking.
- Make Crust: In a bowl, combine the crushed graham crackers with melted butter. Spoon this mixture evenly into each muffin liner and press firmly down to form a compact crust base.
- Mix Filling: Using an electric mixer, beat together the softened cream cheese, Greek yogurt, honey or maple syrup, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and creamy with no lumps.
- Add Blueberries: Gently fold fresh blueberries into the cream cheese mixture to distribute them evenly without breaking the berries.
- Fill Muffin Liners: Spoon the cheesecake filling over the crusts in each muffin liner, filling them about three-quarters full to allow space for the cheesecakes to set properly.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the centers are slightly jiggly but the edges are set, indicating the cheesecakes are cooked through.
- Cool and Chill: Remove from the oven and let them cool at room temperature. Then refrigerate for at least 2 hours to let the cheesecakes firm up before serving.
Notes
- You can substitute honey with maple syrup for a vegan alternative.
- Make sure the cream cheese is softened to prevent lumps in the filling.
- Use fresh blueberries for best texture and flavor; frozen can be used but may release more moisture.
- Cool completely before refrigerating to ensure proper setting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
