Description
Indulge in these guilt-free mini lemon blueberry cheesecakes that are creamy, flavorful, and packed with health benefits.
Ingredients
- Cream Cheese (8 oz, low-fat)
- Greek Yogurt (1/2 cup)
- Honey (1/4 cup)
- Lemon Juice (2 tbsp)
- Lemon Zest (1 tbsp)
- Blueberries (1 cup)
- Vanilla Extract (1 tsp)
- Graham Cracker Crumbs (1 cup)
- Butter (2 tbsp, melted)
Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press into the bottom of mini muffin tins.
- Bake for 10 minutes.
- In a medium bowl, blend cream cheese and Greek yogurt until smooth.
- Add honey, lemon juice, lemon zest, and vanilla extract. Blend until well incorporated.
- Gently fold in blueberries.
- Spoon cheesecake filling evenly over the crusts.
- Bake for 15 minutes or until set but slightly jiggly in the center.
- Allow to cool for 10 minutes, then refrigerate for at least 2 hours before serving.
Notes
Top with fresh blueberries and serve chilled for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
