Lemon Blueberry Mini Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cheesecakes with a buttery graham cracker crust, creamy lemon filling, and blueberry swirl. They are bright, tangy, and refreshing with a light texture. Perfect for spring gatherings or summer barbecues when you want an elegant but not overly heavy dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 ½ cups graham cracker crumbs (vanilla wafer crumbs can also be used)
- 4 tablespoons salted butter (melted)
- 3 tablespoons light brown sugar (granulated sugar can also be used)
- 1 ⅔ cup powdered sugar
- 1 tablespoon lemon zest
- 16 ounces cream cheese (room temperature)
- ½ cup sour cream (or plain greek yogurt)
- 2 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon vanilla extract
- 2 large eggs
- 18 tablespoons blueberry pie filling (a little more than a cup)
- whipped cream
- blueberry pie filling (optional garnish)
- blueberries
- mint
At a glance
PER SERVING · TIME 268M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 128mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 40mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.