Opis
Mini lemon blueberry cheesecakes are a delightful dessert featuring a creamy cheesecake filling with fresh blueberries and a hint of lemon.
Składniki
Skala
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instrukcje
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture into the bottom of a muffin tin lined with paper liners.
- In another bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, and vanilla extract.
- Fold in blueberries gently.
- Pour the cheesecake mixture over the crust in the muffin tin.
- Bake for 20-25 minutes or until set.
- Let cool and refrigerate for at least 2 hours before serving.
Uwagi
- Use fresh blueberries for best flavor.
- These can be made a day in advance.
- Top with extra blueberries before serving.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 mini cheesecake
- Kalorie: 250
- Cukier: 15g
- Sód: 200mg
- Kwasy: 15g
- Nasycony tłuszcz: 9g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 25g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 60mg
Słowa kluczowe: mini lemon blueberry cheesecakes