Karen's Blueberry Lemon Mini Cheesecake Recipe

Ovo-Lacto Vegetarian: Blueberry Lemon Cheesecake, Gingersnap Crust

18 mini cheesecakes or one 10 inch cheesecake: You'll need a 10" springform pan or 18 ramekins.

Nutrition Data Per Serving, 103 g: 205 calories, 34 g carbohydrate, 4 g fat, 448 mg sodium, 0g dietary fiber, 10 g protein, good source of Protein and Phosphorus. Estimated glycemic load: 22

Cheesecake Crust:

• 2/3 stick of butter, melted
• 2 pinches ground ginger
• 2 cups ground ginger snaps
• 1/4 cup sugar (coarse, unrefined if available)
• Crush ginger snaps & use rolling pin to grind to a fine powder
• Combine ingredients & lightly press into bottom of a springform pan or 18 ramekins

Cheesecake Filling:

• Four 8 oz packages of cream cheese, softened
• 1 1/2 cups of sugar (fine, unrefined if available)
• 1 tsp of pure vanilla extract
• 1 1/2 Tbsp of lemon juice
• 4 large eggs
• Whip cream cheese, lemon juice and vanilla first

• Add sugar, then eggs, whip until smooth
• Fill the ramekins or springform pan
• Sprinkle blueberries on the top
• Bake at 350 for 55 minutes or until golden brown
• Small ramekins take less time (SV would estimate half or less)

                   

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Ovo-Lacto Desserts:

Carrot Cake With Everything Lemon Poppyseed Muffins Olivia's Pear Tart Olivia's Pumpkin Cheesecake Serious Chocolate Chip Cookies Traditional Pumpkin Pie Back To Recipes Index Privacy Policy, Disclaimer Contact Us