Blueberry Lemon Cheesecake Bites - Vegetarian
The Blueberry Lemon Cheesecake Bites are a perfect fusion of tangy and sweet. These delectable mini desserts boast a creamy cheesecake filling enriched with fresh blueberries and a hint of zesty lemon, all nestled on a buttery graham cracker crust. Each bite promises to delight your taste buds with a burst of refreshing flavors, making them an irresistible treat for any occasion.
Ingrédients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 12 ounces ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined.
- Press a small amount of the crumb mixture into the bottom of each muffin cup to form the crust.
- In a separate bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon juice, and lemon zest until fully incorporated.
- Fold in the fresh blueberries gently.
- Spoon the cheesecake mixture over the crust in each muffin cup, filling almost to the top.
- Bake for 20-25 minutes, or until the centers are set.
- Allow the cheesecake bites to cool in the pan before refrigerating for at least 2 hours before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 24g | Protéines: 4g | Fat: 12g | Sucre: 16g
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