Description
Creamy cheesecake meets bright lemon and juicy blueberries in every bite!
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup sugar
6 tbsp melted butter
Filling:
16 oz cream cheese, softened
½ cup sugar
2 eggs
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
Instructions
Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
Mix crust ingredients and press into the pan. Bake for 10 minutes, then let cool.
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
Gently fold in blueberries. Pour over the crust and smooth the top.
Bake for 30–35 minutes or until the center is just set. Cool completely, then chill for 3 hours before slicing.
- Prep Time: 15 min
- Chill Time: 3 hrs
- Cook Time: 35 min
Nutrition
- Serving Size: 12
- Calories: 140
- Fat: 16g
- Carbohydrates: 18g
- Protein: 4g