Lemon Blueberry Cheesecake

Skip the old, try something new—borrow your neighbor's lemons, and throw in a bit of blue

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Yield: 12 cupcake-sized cheesecakes

4.25 oz. honey graham crackers (1 wrapped pack of Honey Maid)

1 stick of butter, melted

7 oz. condensed milk

1 pack cream cheese

4 large lemons, juiced

2 tsp. lemon zest

¼ cup powdered sugar

4 oz. (or 6 oz. per preference) fresh blueberries

Method: Crumble graham crackers by hand or food processor. Add melted butter and mix thoroughly. Spread crust mixture into bottom of cupcake pans so it covers the bottom. In a separate bowl, mix the condensed milk, cream cheese, lemon juice, lemon zest and powdered sugar until a creamy consistency is reached. Gently fold in the blueberries into the mixture. Fill the cupcake pans to the top with mixture. For a denser shape, freeze for at least an hour, otherwise, just refrigerate until cold. 

[Want a sweet, guilt-free accompaniment to this summer treat? Check out this recipe for Chicken Blueberry Salad.]