Filled with a creamy cheesecake filling laced with lemon and fresh blueberries!
The perfect single serve cheesecake cupcake!! The lemon and blueberry make these!!
Full recipe in video below
FILLING 8 oz. cream cheese low-fat softened
8 oz nonfat greek yogurt
2 Tbsp. lemon zest
2 Tbsp. lemon juice
½ cup sugar substitute
1 cup low-fat sour cream
1 tsp. vanilla extract
2 cups fresh blueberries
CRUST 12 tbs graham cracker crumbs
2 Tbsp. low sugar jam
1 cup blueberries
12 small lemon slices
Blend cream cheese with a mixer until smooth.
Add lemon juice and zest and mix until lump free.
Mix in sugar and sour cream.
Add eggs and mix lightly. Add vanilla extract and stir.
Fold in blueberries. Set filing aside.
Add 1 tbs graham cracker crumbs to each muffin cup
Fill liners with cheesecake filling.
Preheat oven to 300 degrees.
Bake cheesecakes for 30 to 40 minutes, or until middle slightly jiggles.
Cool cheesecakes at room temperature for 1 hour.
Add a tiny bit of graham cracker crumbs to each cupcake
Mix 1 cup of blueberries with blueberry jam until all blueberries are shiny.
Top cookie crumbles on each cheesecake with a spoonful of blueberries and jam.
Cut lemon slices into fourths. Add a lemon slice to the top of each cheesecake cupcake.
Refrigerate until ready to serve.
Recipe inspiration from quichemygrits.com