Description
These Amazing Mini Lemon Blueberry Cheesecakes with Almond Crust are a delightful dessert that combines creamy, tangy cheesecake with juicy blueberries, all nestled in a crunchy almond crust.
Ingredients
Scale
- 1 cup almond flour
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with parchment paper or muffin liners to make removal easier later.
- In a mixing bowl, combine almond flour, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
- Divide the crust mixture evenly among the muffin cups, pressing it down firmly to form an even layer. Bake for 10 minutes or until lightly golden.
- In another bowl, beat the softened cream cheese until smooth. Add Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
- Gently fold in the fresh blueberries, being careful not to break them up too much.
- Spoon the cheesecake filling over the baked crusts, filling each cup to the top. Smooth the surface with a spatula.
- Bake for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the cheesecakes from the oven and let them cool in the tin for about 10 minutes. Then transfer them to the fridge to chill for at least 2 hours (or overnight for best results).
- Once chilled, remove from the muffin tin, and enjoy! You can garnish with extra blueberries or a sprinkle of lemon zest if desired.
Notes
These mini cheesecakes are best served chilled, and you can store them in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 6
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 4
Keywords: mini cheesecakes, lemon blueberry, dessert, easy recipe, almond crust