Healthy Recipes Healthy Cookie & Dessert Recipes Mini Blueberry-Lemon Cheesecakes 5.0 (1) Add your rating & review This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 35 mins Additional Time: 2 hrs 35 mins Total Time: 3 hrs 10 mins Servings: 24 Yield: 24 servings Nutrition Profile: Low-Sodium Low-Calorie Jump to Nutrition Facts Ingredients 1 ½ cups graham cracker crumbs (from about 10 whole graham crackers) 3 tablespoons canola oil 1 15-ounce container part-skim ricotta cheese 2 8-ounce packages reduced-fat cream cheese, at room temperature 4 large eggs 1 cup sugar 2 teaspoons lemon zest 5 tablespoons lemon juice 1 teaspoon vanilla extract ½ teaspoon salt 1 ½ cups blueberries, fresh or frozen (not thawed), divided Directions Preheat oven to 325 degrees F. Line 24 (1/2-cup) muffin cups with paper liners or coat with cooking spray. Combine graham cracker crumbs and oil in a small bowl. Press about 2 teaspoons in the bottom of each muffin cup. Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Sprinkle each cheesecake with some of the remaining blueberries. Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Let cool in the tin on a wire rack until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day. Tips Make Ahead Tip: Loosely cover and refrigerate for up to 1 day. Equipment: 2 muffin tins with 12 (1/2-cup) cups Originally appeared: EatingWell Magazine, July/August 2015 Rate It Print Nutrition Facts (per serving) 166 Calories 9g Fat 17g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Serving Size 1 cheesecake Calories 166 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 1g 2% Total Sugars 12g Added Sugars 10g 20% Protein 5g 11% Total Fat 9g 11% Saturated Fat 4g 19% Cholesterol 51mg 17% Vitamin A 277IU 6% Vitamin C 2mg 3% Folate 19mcg 5% Sodium 170mg 7% Calcium 81mg 6% Iron 1mg 3% Magnesium 9mg 2% Potassium 84mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved