• 1 Rating

This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015

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Recipe Summary

total:
3 hrs 10 mins
Servings:
24
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Line 24 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

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  • Combine graham cracker crumbs and oil in a small bowl. Press about 2 teaspoons in the bottom of each muffin cup.

  • Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Sprinkle each cheesecake with some of the remaining blueberries.

  • Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Let cool in the tin on a wire rack until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day.

Tips

Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Equipment: 2 muffin tins with 12 (1/2-cup) cups

Nutrition Facts

166 calories; protein 5.3g 11% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 0.5g 2% DV; sugars 11.7g; fat 8.9g 14% DV; saturated fat 3.8g 19% DV; cholesterol 50.5mg 17% DV; vitamin a iu 277.4IU 6% DV; vitamin c 2.3mg 4% DV; folate 19mcg 5% DV; calcium 80.9mg 8% DV; iron 0.5mg 3% DV; magnesium 8.8mg 3% DV; potassium 84.1mg 2% DV; sodium 169.9mg 7% DV; thiaminmg 3% DV; added sugar 10g.

Reviews

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