Mini Lemon and Blueberry Cheesecake Cupcakes
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mini Lemon and Blueberry Cheesecake Cupcakes
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
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In a small bowl, mix together the graham cracker crumbs and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
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In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the lemon zest, lemon juice, and vanilla extract, and mix until well combined. Add the eggs, one at a time, beating well after each addition.
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Gently fold in the blueberries.
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Divide the cream cheese mixture evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
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Remove from the oven and let cool in the pan for 10 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
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Once cooled, refrigerate for at least 2 hours, or until set.
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Before serving, dust with powdered sugar.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
