Description
A refreshing dessert that combines the tang of lemon with the sweetness of blueberries, these healthy mini cheesecakes are perfect for summer gatherings or a simple treat.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup sugar or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter until combined, then press the mixture into the bottom of mini cheesecake molds.
- Beat cream cheese in a large mixing bowl until smooth. Add Greek yogurt, sugar (or honey), and blend until creamy.
- Add eggs one at a time, followed by vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Fold in fresh blueberries gently.
- Pour the cheesecake batter over the crusts in the mini molds.
- Bake for 20-25 minutes or until the centers are set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
Serve with a dollop of Greek yogurt and a sprinkle of fresh blueberries.