I love a small, bright bite and Healthy Mini Lemon Blueberry Cheesecakes are exactly that. They are light, tangy, and they stay small so you can enjoy two without guilt. If you like lemon treats, try my lemon blueberry sourdough bread recipe for another sweet idea.
Dad James tasted the first batch and smiled so big he asked for the recipe. I keep making these for our family weekends.
Your Ingredients List
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- zest of 1 lemon
- 1 cup blueberries
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
My Go-To Equipment
I use my small muffin tin and paper liners to make even cups. A bowl and a hand mixer make the filling smooth. I keep a small spoon or cookie scoop for even portions.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter in a small bowl.
- Press crumbs into the bottom of mini cheesecake cups.
- Beat cream cheese, Greek yogurt, honey, lemon juice, lemon zest, and vanilla until smooth.
- Fold in the blueberries gently.
- Spoon the filling into the prepared crusts.
- Bake for 10 to 12 minutes until set.
- Let cool, then chill in the fridge for at least 2 hours.
Healthy Twists on a Classic
You can swap the graham crumbs for crushed oats for more fiber. Try using less honey and extra lemon for a tarter bite. For another fresh idea, I also like my lemon blueberry cottage cheese muffins when I want a breakfast treat.
Serving Suggestions From My Table
I serve these cold with a few extra fresh blueberries on top and a thin lemon slice. They pair well with a cup of tea or cold milk. For a party, I put them on a pretty tray and add mint leaves. I also like to put a bit of lemon curd beside them when I want extra shine, like on my blueberry lemon curd tart night.
Getting It Just Right
Use softened cream cheese so the filling is smooth. Fold the blueberries carefully to avoid crushing them. The cakes should feel set at the edges and slightly jiggly in the center when done.
How to Store Leftovers
Cover the cheesecakes and keep them in the fridge for up to 3 days. They hold their shape if you chill them well. Do not freeze unless you wrap them tightly, as blueberries can get soft.
Enjoy Every Moment
These small cheesecakes are easy to make and nicer to share. I love how simple they are and how they lift the mood at family gatherings.
A Few Common Questions
Can I make Healthy Mini Lemon Blueberry Cheesecakes ahead of time?
Yes, you can make Healthy Mini Lemon Blueberry Cheesecakes ahead. Bake them a day before and chill them overnight for the best texture.
Can I use frozen blueberries in Healthy Mini Lemon Blueberry Cheesecakes?
You can use frozen blueberries, but do not thaw them fully to avoid extra juice. Toss them in a little flour before folding to help keep the filling from turning blue.
Why are my Healthy Mini Lemon Blueberry Cheesecakes runny?
If the filling is runny after baking, chill longer. The fridge helps the cream cheese and yogurt firm up, so give them the full two hours or more.
Print
Healthy Mini Lemon Blueberry Cheesecakes
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful bite-sized cheesecakes with a tangy lemon flavor and fresh blueberries, perfect for guilt-free indulgence.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- zest of 1 lemon
- 1 cup blueberries
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter in a small bowl.
- Press crumbs into the bottom of mini cheesecake cups.
- Beat cream cheese, Greek yogurt, honey, lemon juice, lemon zest, and vanilla until smooth.
- Fold in the blueberries gently.
- Spoon the filling into the prepared crusts.
- Bake for 10 to 12 minutes until set.
- Let cool, then chill in the fridge for at least 2 hours.
Notes
For a healthier twist, swap graham crumbs for crushed oats. Use less honey for a tarter flavor or add lemon curd for extra shine.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mini cheesecakes, lemon blueberry, healthy dessert