Mini Blueberry Lemon Cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs (from about 10 whole graham crackers)
- 3 tablespoons olive 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
- 5 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries, divided
Instructions
- 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 juice, and vanilla; 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.
Total Time: 3 hrs 10 minutes.
Nutritional Information:
Servings: 24
Calories: 166
Total Carbohydrates: 17g
Dietary Fiber: 1g
Protein: 5g