Description
These delightful mini cheesecakes balance tangy lemon with sweet blueberries, made healthier with Greek yogurt and honey.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 lemon, juiced and zested
- 1 cup fresh blueberries
- 1/2 tsp vanilla extract
- Graham cracker crumbs (for crust, optional)
- Mini muffin liners
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.
- Combine softened cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract in a bowl. Mix until smooth.
- Fold in the fresh blueberries gently.
- If using graham cracker crumbs, place a small amount at the bottom of each liner.
- Fill each liner with the cheesecake mixture.
- Bake for 15-18 minutes or until set.
- Allow to cool and refrigerate for at least 2 hours before serving. Enjoy your mini cheesecakes!
Notes
For a more pronounced lemon flavor, increase the zest or juice. Refrigerating overnight enhances flavor meld.
