Mini Lemon Blueberry Cheesecakes
These healthy mini lemon blueberry cheesecakes are perfect for brunch or as a make-ahead treat, featuring a creamy filling with fresh blueberries and a buttery crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs or gluten-free crumbs to make GF (about 8–10 full sheets crushed)
- 2 tablespoons melted butter olive oil won’t set the crust the same way
For the filling
- 2 cups cream cheese, softened room temperature for best texture
- 1/2 cup Greek yogurt (plain) adds tang and reduces fattiness
- 1/2 cup sugar can substitute 1/3 cup honey or maple syrup (reduce other liquid slightly)
- 1 teaspoon alcohol-free vanilla extract
- 2 tablespoons lemon juice fresh is best
- Zest of 1 lemon for bright aroma
- 1 cup blueberries fresh preferred; see tips for frozen
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are moistened. Press about a tablespoon of the mixture into the bottom of each liner to form an even crust.
- In a clean bowl, beat softened cream cheese until smooth. Add Greek yogurt, sugar, vanilla, lemon juice, and lemon zest. Beat until the filling is completely smooth and no lumps remain.
- Gently fold in blueberries, using a spatula to avoid crushing them.
- Spoon the cheesecake mixture evenly over the prepared crusts, filling each almost to the top. Smooth lightly with the back of the spoon.
Baking
- Bake for 15–20 minutes, or until the edges are set and the center slightly jiggles but is not liquid. Avoid overbaking to prevent cracking.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours (longer is fine) before serving.
Notes
Store in an airtight container for up to 3–4 days. Freeze for up to 1 month. Thaw overnight in the refrigerator. For a lighter crust, swap half the graham crumbs for finely ground oats. For a lower-sugar version, use a granulated sweetener that measures 1:1.