- 1/3 cup graham cracker crumbs from two whole crackers
- 1 tsp melted butter
- 1/8 tsp table salt
- 1/3 cup light cream cheese room temperature
- 1/3 up lemon Greek yogurt room temperature
- 2 tbs + 1 tsp sugar
- 1 egg white
- 1 tsp lemon zest
- 1 tsp sugar
- 1/2 tsp lemon juice
- 2/3 cup blueberries
Preheat oven to 325 degrees. Line a muffin pan with 4 paper cupcake liners. Combine graham crumbs, melted butter and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, press down lightly with the back of a spoon to flatten then bake for 5 minutes.
In a medium bowl, beat together cream cheese, yogurt, sugar, egg white and lemon zest until smooth. Pour evenly into cupcake liners and bake for 20 minutes or until set on top.
In a small bowl toss, together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices. Chill mini cheesecakes and blueberry topping well. Garnish when ready to serve.