Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (for crust)
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for filling)
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, washed and dried
Instructions
- Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper cupcake liners.
- In a small mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Stir until the mixture resembles wet sand.
- Spoon about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Use a small glass or the back of a spoon to press the crumbs down firmly to create an even crust. Bake for 5 minutes, then remove and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together on medium speed until completely smooth and creamy, ensuring there are no lumps.
- Add the sour cream, alcohol-free vanilla extract, lemon zest, and fresh lemon juice. Mix until just combined, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until blended after each addition. Be careful not to overmix, as incorporating too much air can cause the cheesecakes to crack.
- Gently fold in half of the fresh blueberries by hand using a spatula. Divide the batter evenly among the muffin cups, filling them almost to the top. Top each cheesecake with the remaining blueberries.
- Bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the pan to room temperature. Once cool, refrigerate for at least 3 hours or overnight before serving to allow the texture to set perfectly.
Notes
Ensure all dairy ingredients are at room temperature to achieve a lump-free batter. Do not overmix the batter once the eggs are added. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg