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  • Writer's pictureJenn Clayton

Blueberry Cheesecake Cupcakes

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

2 eggs

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.

12 cupcakes:

134 calories

7g fat

14g carbs

4g protein

Recipe inspiration from

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