Delicious Blueberry Lemon Smoothie Mini Cheesecakes You’ll Love

Looking for a light, tangy, and indulgent dessert that fits your Weight Watchers plan? These Blueberry Lemon Smoothie Mini Cheesecakes are the perfect combination of creamy, fruity, and refreshing flavors. With a zesty lemon base and a luscious blueberry topping, they’re easy to make, portion-controlled, and oh-so-delicious.

Ingredients

For the Crust

• 3/4 cup graham cracker crumbs (use reduced-fat if available)
• 2 tablespoons light butter, melted
• 1 teaspoon honey or maple syrup

For the Cheesecake Filling

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup nonfat Greek yogurt (plain or vanilla)
• 1/4 cup granulated sugar substitute (like Stevia or Monk Fruit)
• 1 egg
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Blueberry Topping

• 1 cup fresh or frozen blueberries
• 1 tablespoon water
• 1 tablespoon sugar substitute
• 1 teaspoon cornstarch, mixed with 1 teaspoon water

Instructions

Prepare the Crust

1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs, melted butter, and honey until combined.
3. Evenly distribute the mixture into the muffin liners, pressing it down firmly with the back of a spoon.
4. Bake for 5 minutes to set the crust, then let it cool while you prepare the filling.

Make the Cheesecake Filling

1. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth.
2. Add the sugar substitute, egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined and creamy.
3. Pour the cheesecake filling over the prepared crusts, filling each liner about 3/4 full.

Bake the Cheesecakes

1. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
2. Remove from the oven and let the cheesecakes cool to room temperature. Then refrigerate for at least 2 hours or overnight for the best texture.

Prepare the Blueberry Topping

1. In a small saucepan, combine the blueberries, water, and sugar substitute. Cook over medium heat until the blueberries soften and release their juices (about 5 minutes).
2. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Let it cool completely.

Assemble and Serve

1. Once the cheesecakes are chilled, spoon the blueberry topping over each mini cheesecake.
2. Garnish with a small lemon twist or additional zest if desired.

Nutritional Information

(Per Serving: 1 mini cheesecake)

• Calories: ~110
• Protein: 5g
• Carbohydrates: 10g
• Fat: 5g
• Fiber: 1g
• WW Points: ~2-3 (varies based on ingredients)

Why You’ll Love This Recipe

1. Portion Control: Mini cheesecakes are pre-portioned, making it easy to enjoy without overindulging.
2. Light and Refreshing: The lemon and blueberry combination is perfect for a bright, summery treat.
3. Low Points, Big Flavor: This dessert feels decadent but stays within your Weight Watchers points budget.
4. Easy to Make: Simple steps and everyday ingredients make this a breeze to whip up.

Tips for Success

• Use a Blender: Blend the cheesecake filling for an ultra-smooth texture.
• Chill Thoroughly: For the best flavor and texture, let the cheesecakes chill overnight.
• Swap Flavors: Try raspberries or strawberries in place of blueberries for a different fruity twist.
• Sugar-Free Syrup Option: Add a drizzle of sugar-free syrup or sprinkle a bit of powdered sugar substitute before serving.

Serving Suggestions

Pair your Blueberry Lemon Smoothie Mini Cheesecakes with:

• A refreshing iced herbal tea for a summer vibe.
• A small dollop of whipped topping for an extra creamy finish.
• Fresh berries on the side for a beautiful presentation.

These Blueberry Lemon Smoothie Mini Cheesecakes are proof that you don’t have to sacrifice flavor to stick to your goals. Creamy, fruity, and oh-so-satisfying, they’re the perfect guilt-free indulgence. Give them a try for your next gathering or a simple weeknight treat—you’ll want to make them again and again!