Gluten-Free Mini Lemon Blueberry Cheesecakes
Delicious and creamy mini cheesecakes with a refreshing lemon flavor and bursting with blueberries, all gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the gluten-free graham cracker crumbs with melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, lemon juice, and lemon zest, mixing until well combined.
- Fold in the blueberries gently.
- Pour the cheesecake mixture over the crusts in the mini pans.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours before serving.
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Notes
- For a sweeter cheesecake, adjust the sugar to taste.
- Can substitute blueberries with other berries if desired.
- Ensure all ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg