Description
Description Bright, bite-sized treats that balance tangy lemon with sweet, juicy blueberries in a creamy cheesecake filling. Perfect for parties or quick afternoon treats.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 12 mini graham cracker crusts
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Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, lemon juice, lemon zest, and vanilla extract; mix until combined.
- Gently fold in the blueberries.
- Spoon the cheesecake mixture into the mini graham cracker crusts.
- Bake for 15–20 minutes or until the edges are set.
- Remove from the oven and let cool to room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Notes
- Use room-temperature cream cheese for a smoother filling. To prevent blueberry bleed, toss them in flour before folding into the batter.