Mini Lemon Blueberry Cheesecakes
These mini lemon blueberry cheesecakes are a delightful no-bake dessert, perfect for any occasion. They offer a burst of citrusy flavor balanced with sweet blueberries in a creamy cheesecake filling, all nestled in a buttery graham cracker crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon vanilla extract
- 0.5 cup fresh blueberries
Instructions
Preparation Steps
- For the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until well combined. Press the mixture evenly into the bottoms of 12 muffin cups lined with paper liners.
- For the filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Beat in the sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
- Gently fold in the fresh blueberries.
- Spoon the cheesecake filling evenly over the crust in the prepared muffin cups.
- Refrigerate for at least 4 hours, or until firm. Once set, carefully remove the mini cheesecakes from the muffin cups.
- Garnish with additional blueberries and a sprinkle of lemon zest, if desired, before serving.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days. They are best served chilled.