Description
Mini lemon blueberry cheesecakes are a delightful dessert that combines creamy cheesecake with refreshing lemon and sweet blueberries.
Ingrédients
L'échelle
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/2 cup crushed graham crackers
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers and melted butter. Press mixture into the bottom of cupcake liners.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and vanilla extract. Mix until well combined.
- Gently fold in the blueberries.
- Pour the cheesecake mixture over the crust in the liners.
- Bake for 20-25 minutes until set.
- Let the cheesecakes cool, then refrigerate for at least 2 hours before serving.
Notes
- Store in the refrigerator for up to 5 days.
- Top with additional blueberries before serving if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cheesecake
- Calories: 180
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 18g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: mini lemon blueberry cheesecakes