EASY Mini Blueberry Lemon Cheesecakes 🫐🍋

lightened up dessertweight watchersCheesecakelemon

Jun 20

Written By AliciaLynn

These mini blueberry lemon cheesecakes have a light fresh slightly tart lemon flavored cheesecake topped with a sweet blueberry topping, all on a sweet lemon cookie crust. The sweet and tart combo is delicious and these make a perfect spring and summer treat! They are also very easy to make and hit the spot when you are craving something sweet like cheesecake but want to stay within your WW points!

How to Make This:

Ingredients:

For the Cheesecake:
8 oz block of light cream cheese
2 Tbsp Fresh lemon juice
1 Tbsp Lemon zest, divided- 2 tsp for filling and 1 for garnish
1 tsp vanilla
2 large Eggs
1/2 cup fat free Greek yogurt
1⁄2 cup Monkfruit sweetener with erythritol(or no calorie sweetener of your choice)
16 Lemon wafer cookies(I used Deweys)
16 Tbsp aerosol whipped topping
Blueberry topping:
1 1⁄2 cup fresh blueberries
1⁄3 cup Water
1 Tbsp lemon juice
1 tsp Cornstarch
¼ cup Lakanto Monkfruit Sweetener classic

Instructions:

Preheat oven to 375° F
In a medium saucepan, combine the blueberries, 1/4 cup lakanto classic sweetener, water, lemon juice, and cornstarch.
Stir and bring to a boil over medium heat.
Lower heat to low and let simmer for 10-15 minutes until it thickens.
Remove from heat and allow to cool for a few minutes.
Zest and juice your lemons, set aside.
In a mixer, mix cream cheese until light and fluffy.
Add remaining ingredients except for 1 tsp of the zest and the lemon wafers, and mix until well combined.
In a lined muffin tin, place a wafer in the bottom of 16 muffin cups.
Evenly pour batter on top of wafer cookies in muffin cups.
Bake at 375° F for about 15-18 minutes, until they have just a slight jiggle in the center.
Let cool completely (about an hour) then refrigerate for 4 hours or overnight.
Top with whipped topping and lemon zest.
Enjoy!

WW Points (Per Serving):

Makes 16 servings. WW Points per serving - 2 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 16 servings

CALORIES: 71 TOTAL FAT: 4 g SATURATED FAT: 2 g CHOLESTEROL: 34 mg SODIUM: 97 mg CARBOHYDRATES: 14 g FIBER: 0 g SUGAR: 3 g PROTEIN: 3 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel

HexClad Hybrid Nonstick 6-Piece Fry Pan Set

Magnetic Nesting Stainless Steel Measuring Spoon Set

Stainless Steel Measuring Cups

Silicone Spatula

KitchenAid Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue

Ramekins 4 oz