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Cook Time:35 minsAdditional Time:2 hrs 35 minsTotal Time:3 hrs 10 minsServings:24Yield:24 servingsJump to Nutrition Facts
Cook Time:35 minsAdditional Time:2 hrs 35 minsTotal Time:3 hrs 10 minsServings:24Yield:24 servings
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:2 hrs 35 mins
Additional Time:
2 hrs 35 mins
Total Time:3 hrs 10 mins
Total Time:
3 hrs 10 mins
Servings:24
Servings:
24
Yield:24 servings
Yield:
24 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsgraham cracker crumbs (from about 10 whole graham crackers)3tablespoonscanola oil1 15-ounce container part-skim ricotta cheese2 8-ounce packages reduced-fat cream cheese, at room temperature4large eggs1cupsugar2teaspoonslemon zest5tablespoonslemon juice1teaspoonvanilla extract½teaspoonsalt1 ½cupsblueberries, fresh or frozen (not thawed), divided
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsgraham cracker crumbs (from about 10 whole graham crackers)
3tablespoonscanola oil
1 15-ounce container part-skim ricotta cheese
2 8-ounce packages reduced-fat cream cheese, at room temperature
4large eggs
1cupsugar
2teaspoonslemon zest
5tablespoonslemon juice
1teaspoonvanilla extract
½teaspoonsalt
1 ½cupsblueberries, fresh or frozen (not thawed), divided
DirectionsPreheat 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.TipsMake Ahead Tip: Loosely cover and refrigerate for up to 1 day.Equipment: 2 muffin tins with 12 (1/2-cup) cupsOriginally appeared: EatingWell Magazine, July/August 2015
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.TipsMake Ahead Tip: Loosely cover and refrigerate for up to 1 day.Equipment: 2 muffin tins with 12 (1/2-cup) cups
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
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Nutrition Facts(per serving)166Calories9gFat17gCarbs5gProtein
Nutrition Facts(per serving)
- 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.
