Blue Lemon Cheesecake Cups

Desserts

Mar 20

Written By

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PREP TIME: 30 minutes

SERVING: 12-18

TOTAL TIME: 4 hours 45 minutes

Ingredients

2 tbsp blue spirulina powder

1 ½ cup graham crackers, crushed

¼ cup granulated sugar

6 tbsp butter, melted

1 small lemon, zested

2 cups cream cheese, softened

1 cup Greek yogurt,

¼ cup milk, optional

12-18 shot cups or muffin liners

Total time accounts for 4 hours of chill time.

Source of recipe: Gregory Lafortune, MS, RDN, LD

In a medium bowl, combine the graham cracker crumbs, melted butter, and ⅛ cup granulated sugar (you’ll need the other ⅛ cup for the cheesecake filling). Stir until well combined and the crumbs are moistened.
Spoon about 1-2 tablespoons of the mixture into each cup or muffin liner and press it down firmly to create an even crust layer. Use the back of a spoon or your fingers to press it down.
Place the cups in the refrigerator to chill while you prepare the cheesecake filling. 15 minutes should be enough.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. You can also use a blender, electric mixer, whisk, or food processor.
Add the Greek yogurt and mix until well combined.
Add the remaining granulated sugar and lemon zest, mixing until smooth. Slowly add the milk. (You may not need the milk, depending on the desired consistency).
Add the blue spirulina powder and continue mixing until the color is fully incorporated, and the filling is smooth and creamy. You can also use a few drops of blue food coloring if you do not have blue spirulina powder.

Spoon the cheesecake filling into the chilled crusts, dividing it evenly among all the cups.
Smooth the tops of the filling with a spatula or spoon.

Refrigerate the cheesecake cups for at least 4 hours (or freeze for 30 minutes) until they are fully set. For best results, refrigerate them overnight the day before the big game!