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–+ servings
Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes for a Refreshing Summer Treat

These Mini Lemon Blueberry Cheesecakes are a delightful no-bake dessert perfect for summer, combining the zing of lemons with juicy blueberries.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Softened
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 3/4 cup Granulated Sugar Brown sugar can be used
  • 1/4 cup Lemon Juice Freshly squeezed recommended
  • 1 tbsp Lemon Zest Freshly zested
  • 1 cup Blueberries Fresh
For the Crust
  • 1 cup Graham Crackers Can use gluten-free graham crackers
  • 1/2 cup Butter Melted; can substitute with coconut oil for a dairy-free option

Equipment

  • mixing bowl
  • food processor
  • spatula
  • Mini Cheesecake Cups

Method
 

Step-by-Step Instructions
  1. Start by crushing the graham crackers into fine crumbs and combine with melted butter until it resembles wet sand. Spoon into mini cheesecake cups.
  2. Beat the cream cheese until creamy. Add sour cream, sugar, lemon juice, and zest; mix until light and fluffy.
  3. Gently fold in blueberries without over-mixing.
  4. Spoon the filling into crusts, smoothing the surface. Chill for at least 4 hours.
  5. Garnish with additional blueberries or lemon slices before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Over-mixing blueberries can lead to a less appealing cheesecake.

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