Lemon Blueberry Mini Cheesecakes


A yummy little individual-sized cheesecake that hits the spot (and comes together very easily)! This recipe is for lemon blueberry cheesecakes, but you could easily leave out the lemon and/or blueberry, or substitute something else entirely!

1 cup graham cracker crumbs
2 Tbs brown sugar
pinch of salt
2 1/2 Tbs butter (melted)
8 oz Neufchatel (softened)
2 Tbs Greek-style yogurt
1/3 C. sugar
1 large egg
1 tsp vanilla extract
1 tsp lemon juice
1/2 cup blueberries (fresh or frozen)
Preheat oven to 350F. Line a muffin tin with 9 liners. For the crust: -Mix the graham cracker crumbs with the brown sugar and salt. Pour crumbs over the melted butter and stir with a fork to moisten the entire mixture. -Divide the graham mixture evenly between the 9 cupcake liners, and press the crust into the bottom of each. For the cheesecake: -Cream together the neufchatel, Greek yogurt, and sugar until smooth. -Add the egg, vanilla, and lemon juice; beat with a hand mixer on medium for 1 minute. -Place 5 or 6 blueberries on top of the graham cracker crust in each of the cups. -Evenly distribute the cheesecake over the blueberries in each of the cups. -Optional: top each with a blueberry for garnish. -Bake for 20-25 minutes, or until the cheesecake has set (doesn't jiggle anymore). Let the cakes cool in the pan for about 10 minutes, and then transfer to a rack to let cool completely. Store in the refrigerator. Enjoy!


8% DV

16% DV

9% DV

8% DV

5% DV

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