Pretty Mini Blueberry-Lemon Cheesecakes Recipe

May 14, 2017

Pretty Mini Blueberry-Lemon Cheesecakes Recipe

These pretty little cheesecakes are the perfect way to end any gathering on a sweet note.  Even better? A mixture of light cream cheese and low fat Greek yogurt in the batter means they won’t break the calorie bank!


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: Makes 12 servings



  • 6 whole graham crackers (or 1/2 c graham cracker crumbs)
  • 1 Tablespoon melted butter
  • 1/4 teaspoon table salt
  • 8 oz cream cheese, at room temperature
  • 3/4 cup low fat Greek yogurt, at room temperature
  • 2/3 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest

Blueberry Topping:

  • 2 cups blueberries
  • 3 Tablespoons sugar
  • 1 teaspoon lemon juice
  • pinch salt
  • 2 teaspoons cornstarch


  1. Preheat oven to 325 degrees F. Line a muffin pan with 12 paper cupcake liners. Pulse graham crackers to crumbs in a food processor or place in a zippered plastic baggie and crush with a rolling pin. Combine graham crumbs, melted butter, and salt. Spoon crumb mixture into bottom of cupcake liners; press down lightly with the back of a spoon to flatten and bake for 5 minutes.
  2. While crust bakes, beat together cream cheese, yogurt, sugar, egg, lemon juice, and lemon zest until smooth. Pour evenly into cupcake liners and bake for 20 minutes or until set on top.
  3. While cheesecakes bake, combine blueberries, sugar, lemon juice, and salt in a small saucepan. Heat over medium heat for 5 minutes or until blueberries begin to burst and release their juice. Stir in cornstarch and simmer for 1 minute to thicken. Chill mini cheesecakes and blueberry topping well. Garnish with topping when ready to serve.

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