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Mini Blueberry-Lemon Cheesecakes

Mini Blueberry-Lemon Cheesecakes

Ingredients

  • 1/3 cup graham cracker crumbs (from 2 whole crackers)
  • 1 teaspoon melted butter
  • 1/8 teaspoon table salt
  • 1/3 cup light cream cheese, at room temperature
  • 1/3 cup lemon 2% Greek yogurt, at room temperature
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 egg white
  • 1 teaspoon lemon zest

For blueberry topping:

  • 2/3 cup blueberries
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice

Directions

  1. Preheat oven to 325 degrees. Line a muffin pan with 4 paper cupcake liners.
  2. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, pressing down lightly with the back of a spoon to flatten. Bake for 5 minutes.
  3. Meanwhile in a medium bowl beat together cream cheese, yogurt, sugar, egg white, and lemon zest until smooth. Pour evenly into baked cupcake liners and bake for 20 minutes or until set on top.
  4. In a small bowl toss together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices.
  5. Chill mini cheesecakes and blueberry topping. Garnish cheesecakes when ready to serve.

Note

  • Recipe courtesy of Julie Hartigan.

Nutrition Information

Per serving: 168 kcal cal., 5 g fat (3 g sat. fat), 253 mg sodium, 1 g fiber, 9 g pro., 46 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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