Description
A delightful mini dessert combining the flavors of lemon and blueberry in a cheesecake.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 pre-made graham cracker crust
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and vanilla; mix well.
- Gently fold in blueberries.
- Spoon the mixture into the graham cracker crust.
- Bake for 25-30 minutes until set.
- Cool in the fridge for at least 2 hours before serving.
Notes
- Use fresh blueberries for best flavor.
- Let cheesecake cool completely before refrigerating.
- Top with extra blueberries if desired.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini lemon blueberry cheesecake