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Healthy mini lemon blueberry cheesecakes with vibrant blueberries and lemon zest

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. In another bowl, beat together the cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract until smooth.
  4. Gently fold in the blueberries.
  5. Spoon the cream cheese mixture on top of the crust in each mini cheesecake cup.
Baking
  1. Bake for about 15-20 minutes or until set.
  2. 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.