Mini Blueberry-Lemon Cheesecakes
This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that’s the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.
3 hour, 10 mins
Total cook time
- 1½ cups graham cracker crumbs (from about 10 whole graham crackers),
- 3 tablespoons canola oil,
- 1 15-ounce container part-skim ricotta cheese,
- 2 8-ounce packages reduced-fat cream cheese, at room temperature,
- 4 large eggs,
- 1 cup sugar,
- 2 teaspoons lemon zest,
- 5 tablespoons lemon juice,
- 1 teaspoon vanilla extract,
- ½ teaspoon salt,
- 1½ cups blueberries, , fresh or frozen (not thawed), divided
Preheat oven to 325°F. Line 24 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
Combine graham cracker crumbs and oil in a small bowl. Press about 2 teaspoons in the bottom of each muffin cup.
Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Sprinkle each cheesecake with some of the remaining blueberries.
Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Let cool in the tin on a wire rack until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.