Description
Light and fluffy mini cheesecakes made with cream cheese and Greek yogurt, bursting with lemon and blueberry flavors.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup powdered sugar
- 2 lemons, juiced and zested
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl. Press this mixture into the bottom of mini cheesecake cups.
- Beat together the softened cream cheese, Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Fold in the fresh blueberries gently, ensuring they’re evenly distributed.
- Pour the cheesecake mixture over the crusts in the mini cheesecake cups.
- Bake for 20-25 minutes or until the centers are set but still slightly jiggly.
- Allow the cheesecakes to cool in the pan, then refrigerate for at least 2 hours before serving.
Notes
For added elegance, garnish with blueberries and powdered sugar. Serve with whipped cream or ice cream for a delightful treat.