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Bite-Size Blueberry-Lemon Cheesecakes

These adorable mini cheesecakes are the perfect way to end any gathering on a sweet note. What's great is that a mixture of light cream cheese and low-fat Greek yogurt in the batter means they won’t break the calorie bank!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 servings
Calories: 194kcal



  • 6 whole graham crackers or 1/2 c graham cracker crumbs
  • 1 TB melted butter
  • ¼ tsp table salt
  • 8 oz cream cheese at room temperature
  • ¾ cup low fat Greek yogurt at room temperature
  • 2/3 cup sugar
  • 2 eggs at room temperature
  • 1 tsp lemon juice
  • 1 tsp lemon zest

Blueberry Topping

  • 2 cups blueberries
  • 3 TB sugar
  • 1 tsp lemon juice
  • pinch salt
  • 2 tsp cornstarch


  • Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners. Pulse graham crackers to crumbs in a food processor or place in a zippered plastic baggie and crush with a rolling pin. Combine graham crumbs, melted butter and salt. Spoon crumb mixture into bottom of cupcake liners; press down lightly with the back of a spoon to flatten and bake for 5 minutes.
  • While crust bakes, beat together cream cheese, yogurt, sugar, egg, lemon juice, and lemon zest until smooth. Pour evenly into cupcake liners and bake for 20 minutes or until set on top.
  • While cheesecakes bake, combine blueberries, sugar, lemon juice, and salt in a small saucepan. Heat over medium heat for 5 minutes or until blueberries begin to burst and release their juice. Stir in cornstarch and simmer for 1 minute to thicken. Chill mini cheesecakes and blueberry topping well. Garnish with topping when ready to serve.


Calories: 194kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 180mg | Potassium: 67mg | Sugar: 19g | Vitamin A: 6.9% | Vitamin C: 3.6% | Calcium: 4.6% | Iron: 3.1%

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