{"id":17329,"date":"2018-08-09T10:53:41","date_gmt":"2018-08-09T15:53:41","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=17329"},"modified":"2021-05-19T11:07:38","modified_gmt":"2021-05-19T16:07:38","slug":"mini-lemon-blueberry-cheesecakes","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/mini-lemon-blueberry-cheesecakes\/","title":{"rendered":"Mini Lemon Blueberry Cheesecakes"},"content":{"rendered":"

These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a simple blueberry swirl!<\/em><\/p>\n

\"Three<\/p>\n

On Monday, I shared a post about how to make stabilized whipped cream. So today I’m showing you one way that you can use that whipped cream recipe with these delicious mini lemon blueberry cheesecakes.<\/p>\n

While there are a few steps to these mini cheesecakes with graham cracker crust, they are pretty easy to make. And since they need to be refrigerated for a few hours, they’re a perfect dessert that you can prep ahead of time or freeze for whenever you need them.<\/p>\n

You can even leave off the blueberry swirl for a regular mini lemon cheesecake or swap out the blueberries with your favorite berry!<\/p>\n

\"Close<\/p>\n

Ingredients for This Recipe<\/h2>\n

These mini blueberry cheesecake bites have three components: the blueberry swirl that goes on top, the lemon cheesecake filling, and the graham cracker crust. Here’s what you’ll need to make this recipe: <\/p>\n