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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


Recipe Summary

3 hrs 10 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.


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

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

Nutrition Facts

1 cheesecake
166 calories; protein 5.3g; carbohydrates 16.5g; dietary fiber 0.5g; sugars 11.7g; fat 8.9g; saturated fat 3.8g; cholesterol 50.5mg; vitamin a iu 277.4IU; vitamin c 2.3mg; folate 19mcg; calcium 80.9mg; iron 0.5mg; magnesium 8.8mg; potassium 84.1mg; sodium 169.9mg; added sugar 10g.

1/2 other carbohydrate, 1/2 medium-fat meat, 1 fat