Description
Delicious mini cheesecakes combining the brightness of lemon and the sweetness of blueberries, made healthier with Greek yogurt.
Ingredients
Scale
- 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
- 1/2 cup crushed graham crackers (for crust)
- 2 tablespoons melted butter (for crust)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin pan with cupcake liners.
- In a bowl, combine crushed graham crackers with melted butter, then spoon into each muffin liner and press down to form a crust.
- In a mixing bowl, use an electric mixer to beat together cream cheese, Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and lemon zest until smooth.
- Gently fold in the blueberries into the cream cheese mixture.
- Spoon the cheesecake mixture over the crusts in the muffin liners, filling each about three-quarters full.
- Bake for 15-20 minutes or until slightly jiggly in the center.
- Cool on the counter and refrigerate for at least 2 hours before serving.
Notes
For a lighter version, use low-fat cream cheese or a vegan alternative. These cheesecakes can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 90
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cheesecake, lemon, blueberry, healthy dessert, easy recipe