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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. Source: EatingWell Magazine, July/August 2015

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Ingredients

Directions

  • 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; 8.9 g total fat; 3.8 g saturated fat; 50 mg cholesterol; 170 mg sodium. 84 mg potassium; 16.5 g carbohydrates; 0.5 g fiber; 12 g sugar; 5.3 g protein; 277 IU vitamin a iu; 2 mg vitamin c; 19 mcg folate; 81 mg calcium; 1 mg iron; 9 mg magnesium; 10 g added sugar;

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