Description
Creamy, tangy cheesecake infused with zesty lemon and juicy blueberries, all in a bite-sized treat perfect for parties or gatherings.
Ingredients
Scale
- 1 ½ cups (150 grams) graham crackers, crushed
- 5 tablespoons (70 grams) unsalted butter, melted
- 2 tablespoons (25 grams) granulated sugar
- 16 ounces (450 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons (30 ml) fresh lemon juice
- 1 cup (150 grams) fresh blueberries
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Crush graham crackers into fine crumbs using a food processor. Mix with melted butter and sugar until combined. Press about 1 tablespoon of the mixture into each muffin cup, packing it down firmly. Bake for 5 minutes, then let cool.
- In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
- Gently fold in fresh blueberries, being careful not to crush them.
- Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
- Bake for 18-22 minutes, or until the centers are set but slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
- Gently remove the bites from the liners and garnish with a sprinkle of lemon zest or extra blueberries, if desired.
Notes
For best results, use room-temperature ingredients and allow the cheesecake bites to chill overnight for optimal flavor and texture. Handle blueberries gently to avoid bursting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 15
- Protein: 3
Keywords: lemon cheesecake, blueberry cheesecake, mini desserts, cheesecake bites, easy dessert recipe