Start your day with a small fresh treat that is light and bright.
introduction
These mini lemon blueberry cheesecakes are small, fresh, and healthy. They use Greek yogurt and a little honey instead of a lot of sugar. If you like quick healthy treats, try a simple banana protein balls recipe for a healthy snack for another idea. These cheesecakes are easy to make and fun to share.
why make this recipe
You get a dessert that feels like a treat but is lighter than a normal cheesecake.
They use Greek yogurt for protein and less added sugar.
They are small, so one piece is a good portion.
You can make them ahead and bring them to parties.
how to make Healthy Mini Lemon Blueberry Cheesecakes
Preheat, mix the crust, make the filling, and bake. Cool and chill before serving. Follow the simple steps below to make small cheesecakes you can hold in one hand.
Ingredients :
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh or frozen blueberries
- 1/2 teaspoon vanilla extract
- Crust: 1 cup graham cracker crumbs, 1/4 cup melted butter, 2 tablespoons sugar
Directions :
- Preheat the oven to 325°F (160°C). Prepare a muffin tin by lining it with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the lined muffin cups to form a crust.
- In a mixing bowl, combine the softened cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract. Beat until smooth and creamy.
- Gently fold in the blueberries.
- Spoon the cheesecake mixture evenly into the muffin cups over the crust.
- Bake for about 15-18 minutes or until the centers are set.
- Remove from the oven and let cool before refrigerating for at least 2 hours.
- Serve chilled, and enjoy your mini cheesecakes!
how to serve Healthy Mini Lemon Blueberry Cheesecakes
Serve chilled. Add a few fresh blueberries on top or a small lemon slice. These work well on a plate for a party or on a small napkin for a snack.
how to store Healthy Mini Lemon Blueberry Cheesecakes
Put them in an airtight container. Keep in the fridge for up to 4 days. You can freeze them for up to 1 month; thaw in the fridge before serving.
tips to make Healthy Mini Lemon Blueberry Cheesecakes
- Use room-temperature cream cheese for a smooth filling.
- Gently fold blueberries so they don’t break and color the filling.
- Press the crust firmly so it holds when you eat.
- Chill for at least 2 hours so they set well.
variation (if any)
- Use raspberries or chopped strawberries instead of blueberries.
- Swap honey for maple syrup to change the flavor.
- Make a nut crust with crushed almonds instead of graham crackers for more protein.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first to avoid extra liquid. Fold frozen berries in gently.
Q: Can I make these nut-free?
A: Yes. Use regular graham crackers without nuts and check your ingredients.
Q: Can I use low-fat cream cheese?
A: Yes. The texture may be a bit less rich, but it will work and be lighter.
Q: How long do I bake them if my oven runs hot?
A: Start checking at 12 minutes. The center should look set and not very jiggly.
Q: Can I make these ahead for a party?
A: Yes. Make and chill them a day before. Keep them in the fridge until serving.
