Lemon Blueberry Cheesecake Bites
Delicious mini cheesecakes with a tangy lemon flavor and fresh blueberries.
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Crust
- 1 cup Graham cracker crumbs
- 2 tablespoon Sugar
- 4 tablespoon Butter, melted
Filling
- 8 oz Cream cheese, softened
- ½ cup Sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 large Eggs
- 1 cup Fresh blueberries
Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of each muffin liner.
In another bowl, beat cream cheese and sugar until smooth. Add vanilla, lemon juice, and zest. Mix well.
Add eggs one at a time, beating after each addition. Fold in blueberries.
Pour filling over crusts in muffin tin. Bake for 20-25 minutes or until set. Cool completely before serving.
Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
Blueberry, Cheesecake, Lemon
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