Mini Lemon Blueberry Cheesecakes
Bright, zesty, and perfectly portioned, these Healthy Mini Lemon Blueberry Cheesecakes are a light take on a classic dessert, made for snacking or parties using Greek yogurt and honey for a healthier feel.
Ingredients
Crust
- 1 cup Graham cracker crumbs For crust
- 2 tbsp Melted butter Optional
Filling
- 8 oz Cream cheese, softened
- 1/4 cup Greek yogurt
- 1/4 cup Honey or maple syrup
- 1 tsp Vanilla extract
- 1 medium Lemon, zested and juiced
- 1 cup Blueberries Fresh or thawed if frozen
Toppings
- 1 tbsp Extra lemon zest For topping, optional
- a few pieces Whole blueberries For topping, optional
- 1 tbsp Lemon glaze Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter (if using) 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.
Baking
- Bake for about 15-20 minutes or until set.
- Allow to cool, and then refrigerate for at least 2 hours before serving.
Notes
Serve chilled straight from the fridge for the cleanest texture. Top with extra lemon zest and a whole blueberry for presentation. Pair nicely with herbal tea or sparkling water.