Plant-Forward
Mini Blueberry-Lemon Cheesecakes
This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect size. If you don‚‘t want to make 2 dozen the recipe can easily be cut in half. I used silicone muffin liners. Enjoy these delightful Mini Blueberry-Lemon Cheesecakes, a light and refreshing dessert that‚‘s perf
Ingredients
- 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 tsp lemon zest
- 5 tbls lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- 2 1/2 cups blueberries, fresh or frozen (not thawed), divided
Directions
- 1
Preheat oven to 325 degrees. Line 24 (1/2-cup) muffin cups with silicone liners or coat with cooking spray.
- 2
Beat ricotta in a large mixing bowl with an electric mixer until smooth.
- 3
Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth.
- 4
Fold in 2 cups blueberries.
- 5
Spoon about 1/4 cup cheesecake batter into each muffin cup.
- 6
Sprinkle each cheesecake with the remaining blueberries.
- 7
Bake the cheesecakes until almost set in the center, 30 to 35 minutes.
- 8
Let cool until room temperature, about 1 hour.
- 9
Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day. 1 ½ cups graham cracker crumbs (from about 10 whole graham crackers) 3 tablespoons canola oil Combine graham cracker crumbs and oil in a small bowl.
- 10
Press about 2 teaspoons in the bottom of each muffin tin.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
