Plant-Forward
Mini Blueberry-Lemon Cheesecakes
This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect size. If you don‚‘t want to make 2 dozen the recipe can easily be cut in half. I used silicone muffin liners. Enjoy these delightful Mini Blueberry-Lemon Cheesecakes, a light and refreshing dessert that‚‘s perf
Ingredients
- 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 tsp lemon zest
- 5 tbls lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- 2 1/2 cups blueberries, fresh or frozen (not thawed), divided
Directions
- 1
Preheat oven to 325 degrees. Line 24 (1/2-cup) muffin cups with silicone liners or coat with cooking spray.
- 2
Beat ricotta in a large mixing bowl with an electric mixer until smooth.
- 3
Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth.
- 4
Fold in 2 cups blueberries.
- 5
Spoon about 1/4 cup cheesecake batter into each muffin cup.
- 6
Sprinkle each cheesecake with the remaining blueberries.
- 7
Bake the cheesecakes until almost set in the center, 30 to 35 minutes.
- 8
Let cool until room temperature, about 1 hour.
- 9
Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day. 1 ½ cups graham cracker crumbs (from about 10 whole graham crackers) 3 tablespoons canola oil Combine graham cracker crumbs and oil in a small bowl.
- 10
Press about 2 teaspoons in the bottom of each muffin tin.
