Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 1 cup blueberries (fresh or thawed if frozen)
- Graham cracker crumbs (for crust)
- 2 tbsp melted butter (optional)
- Extra lemon zest (for topping, optional)
- A few whole blueberries (for topping, optional)
- A light lemon glaze (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of mini cheesecake cups.
- In another bowl, beat together the cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract until smooth.
- Gently fold in the blueberries.
- Spoon the cream cheese mixture on top of the crust in each mini cheesecake cup.
- Bake for about 15-20 minutes or until set.
- Allow to cool, and then refrigerate for at least 2 hours before serving.
Notes
Soften the cream cheese to room temperature for a silky, lump-free filling. Don’t overmix after adding blueberries to prevent color streaking. Chill for at least 2 hours to ensure cheesecakes set properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini cheesecakes, lemon blueberry, healthy dessert, brunch recipe, snack recipe