Name: Mini Blueberry-Lemon Cheesecakes
Cook time: 35 min
Total time: 190 min
Ingredients: 1.5 cups graham cracker crumbs (from about 10 whole graham crackers); 3 tablespoons canola oil; 1 15-ounce container part-skim ricotta cheese; 2 8-ounce packages reduced-fat cream cheese, at room temperature; 4 large eggs; 1 cup sugar; 2 teaspoons lemon zest; 5 tablespoons lemon juice; 1 teaspoon vanilla extract; 0.5 teaspoon salt; 1.5 cups blueberries, fresh or frozen (not thawed), divided

Mini Blueberry-Lemon Cheesecakes

5.0

(1)

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

Updated on June 19, 2020

Cook Time:

35 mins

Additional Time:

2 hrs 35 mins

Total Time:

3 hrs 10 mins

Servings:

Yield:

24 servings

Nutrition Profile:

Low-Calorie Low Sodium

Jump to Nutrition Facts

Ingredients

1 ½ cups graham cracker crumbs (from about 10 whole graham crackers)
3 tablespoons canola oil
1 15-ounce container part-skim ricotta cheese
2 8-ounce packages reduced-fat cream cheese, at room temperature
4 large eggs
1 cup sugar
2 teaspoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups blueberries, fresh or frozen (not thawed), divided

Directions

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

166	Calories
9g	Fat
17g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 166
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 1g	2%
Total Sugars 12g
Added Sugars 10g	20%
Protein 5g	11%
Total Fat 9g	11%
Saturated Fat 4g	19%
Cholesterol 51mg	17%
Vitamin A 277IU	6%
Vitamin C 2mg	3%
Folate 19mcg	5%
Sodium 170mg	7%
Calcium 81mg	6%
Iron 1mg	3%
Magnesium 9mg	2%
Potassium 84mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.