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Mini Lemon Blueberry Cheesecakes

These Healthy Mini Lemon Blueberry Cheesecakes are a delicious blend of tart lemons and sweet blueberries, perfect for any occasion. Enjoy these bite-sized treats that are both healthy and indulgent!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
Filling ingredients
  • 2 cups cream cheese, softened Allow to come to room temperature for easier mixing.
  • 1/2 cup Greek yogurt Can be substituted with non-dairy yogurt.
  • 1/2 cup sugar Can use honey for a natural sweetener.
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup blueberries Fresh blueberries recommended.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of mini cheesecake cups.
  3. In a separate mixing bowl, beat the cream cheese until it's wonderfully smooth. Add in the Greek yogurt, sugar, lemon juice, and lemon zest, and mix until everything is well blended.
  4. Gently fold in the blueberries, taking care not to crush them.
  5. Pour the creamy cheesecake filling over the prepared crusts.
Baking
  1. Bake for 15-20 minutes or until they are set.
  2. Once out of the oven, allow them to cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

You can garnish with additional blueberry compote or a sprinkle of lemon zest for that extra pop of color. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.