Lemon Blueberry Cheesecake Bites Recipe – Easy No Bake Dessert

Posted on September 3, 2025

The scent of zesty lemon mingling with sweet blueberries and creamy cheesecake filling… honestly, it’s the kind of aroma that stops you in your tracks! I’m not kidding—these Lemon Blueberry Cheesecake Bliss Bites are pure sunshine packed into a tiny, poppable treat. The first time I made them, my kitchen felt like a summer picnic, even though it was snowing outside. You know how some desserts just make you smile? This is one of those recipes.

I stumbled on the idea for these cheesecake bites when I was craving something sweet but didn’t want to turn on the oven. Let’s face it, sometimes you want dessert now—not in two hours. As someone who’s tested far too many cheesecake recipes (some less successful than others), I can tell you this no-bake version hits every mark: creamy, tangy, bursting with berries, and just the right amount of lemon zing. It’s basically cheesecake transformed into a snackable treat that’s perfect for parties, movie nights, or sneaky fridge visits at midnight.

Lemon Blueberry Cheesecake Bites aren’t just delicious—they’re genuinely easy to make and pretty forgiving. I’ve tweaked this recipe again and again, so you’re getting my best version. These little bites are perfect for busy parents, kids who love helping out in the kitchen, and anyone who wants a high-impact, low-effort dessert. Plus, they’re no bake—which is a total lifesaver when it’s hot outside or your oven is already full. Let’s get into the details because, trust me, these are the cheesecake bites you’ll want to keep on repeat.

Why You’ll Love This Recipe

Quick & Easy: No bake, no fuss, and ready in under 30 minutes (plus chilling time)—perfect if you need a dessert fix fast.
Simple Ingredients: You probably have most ingredients at home, and nothing here is hard to find. Seriously, you won’t need a trip to a fancy market.
Perfect for Any Occasion: These Lemon Blueberry Cheesecake Bites shine at brunch, baby showers, birthday parties, or just as a weekday treat.
Crowd-Pleaser: I’ve made these for family gatherings, and they always disappear faster than I expect. Even picky eaters can’t resist!
Unbelievably Delicious: The creamy cheesecake filling balanced with tart lemon and sweet blueberries is honestly addictive. The texture is so silky, you might just close your eyes with the first bite.

Let me break it down—these cheesecake bites are not just another copycat recipe. The secret’s in whipping the cream cheese until fluffy, then folding in fresh lemon zest and juicy blueberries for maximum flavor. (I’ve tried using frozen berries, but fresh really makes a difference.) It’s comfort food, but with a bright twist that feels lighter and fresher than your classic cheesecake. If you’re looking for a dessert that’s easy to put together and guarantees rave reviews, this is the one.

Honestly, these bites changed my dessert game. I used to think cheesecake was only for special occasions, but now, I make these when I want a little treat—no big celebration required. They’re the kind of snack that feels fancy but takes almost no effort. So, whether you’re impressing guests, treating yourself, or just getting creative in the kitchen, you’ll love having these Lemon Blueberry Cheesecake Bites up your sleeve.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can swap a few depending on what you have.

For the Cheesecake Filling:
- Cream cheese, softened (8 oz / 225g) – I recommend Philadelphia for the creamiest texture.
- Greek yogurt, plain (1/2 cup / 120g) – adds tang and lightness.
- Powdered sugar (1/2 cup / 60g) – for smooth sweetness (you can use a sugar substitute if preferred).
- Lemon zest (from 1 large lemon) – brings all the fresh flavor.
- Lemon juice, freshly squeezed (2 tbsp / 30ml) – don’t use bottled, trust me!
- Vanilla extract (1 tsp / 5ml) – rounds out the flavors.
For the Blueberry Center:
- Fresh blueberries (1 cup / 150g) – washed and dried. (Frozen can work, but thaw and blot dry first.)
For the Crust:
- Graham cracker crumbs (1 cup / 100g) – or use digestive biscuits for a UK twist.
- Unsalted butter, melted (3 tbsp / 45g) – binds the crust together.
- Pinch of salt – optional, but it makes the flavor pop.
For the Topping (Optional):
- Extra blueberries – for garnish.
- Lemon zest curls – makes them look oh-so-pretty on a plate.

Substitution Tips: Swap in low-fat cream cheese if you want a lighter bite, or use dairy-free substitutes for vegan treats (I’ve tried Kite Hill almond-based cream cheese—works great!). If graham crackers aren’t your thing, try vanilla wafers or even almond flour for a gluten-free option. For the sweetener, monk fruit or erythritol works if you need it sugar-free.

Ingredient Selection Notes: I always look for plump, firm blueberries—smaller berries pack more flavor. For the lemon, organic is best since you’re using the zest. If you make these bites in summer, try wild blueberries for an extra punch of sweetness. And don’t stress if you’re missing one topping; these cheesecake bites shine no matter what.

Equipment Needed

Medium mixing bowl – for combining the cheesecake filling.
Small bowl – perfect for mixing the crust ingredients.
Hand mixer or stand mixer – makes the filling super creamy. You can use a sturdy whisk if you’re feeling old-school (just takes longer!).
Microplane or fine grater – for getting the best lemon zest.
Measuring cups and spoons – accuracy is key for the perfect texture.
Silicone spatula – helps scrape down the bowl so nothing goes to waste.
Mini muffin tin or silicone mold – shapes the bites and keeps them uniform. If you don’t have a mold, roll the mixture into balls and chill on a parchment-lined tray.
Parchment paper or paper liners – makes removing the bites super easy.

I’ve used everything from a basic hand mixer to a fancy stand mixer for these cheesecake bites—both work fine, but honestly, the hand mixer is easier to clean! If you’re using a silicone mold, wash and dry it thoroughly; leftover moisture can make the bites stick. And don’t worry about buying special equipment—budget-friendly tools do the job just as well. The only real trick is making sure your measuring cups are accurate; a little too much liquid and the bites get soft, a little too little and they’re crumbly. Trust me, I’ve made that mistake more than once!

Preparation Method

Make the Crust Base:
- Mix 1 cup (100g) graham cracker crumbs, 3 tbsp (45g) melted unsalted butter, and a pinch of salt in a small bowl.
- Stir until you get a sandy, slightly damp mixture. It should hold together when pressed between your fingers.
- Tip: If it’s too dry, add another teaspoon of melted butter. Too wet? Add a tablespoon more crumbs.
- Press about 1 teaspoon of crust mixture into the bottom of each mini muffin tin or silicone mold cavity. Use the back of a spoon to pack it down firmly. Set aside.
Prepare the Cheesecake Filling:
- Add 8 oz (225g) softened cream cheese and 1/2 cup (120g) Greek yogurt into a medium bowl.
- Beat with a hand mixer for 1-2 minutes until creamy and smooth. You want no lumps—don’t rush this step.
- Add 1/2 cup (60g) powdered sugar, the zest of 1 lemon, 2 tbsp (30ml) fresh lemon juice, and 1 tsp (5ml) vanilla extract.
- Mix again until fully combined and fluffy—another minute or so. Scrape down the sides with a spatula.
- Tip: If your cream cheese looks grainy, it’s probably too cold. Let it sit for a few minutes and mix again.
Fold in Blueberries:
- Gently fold in 1 cup (150g) fresh blueberries with a spatula. Try not to squish the berries—just carefully mix until evenly distributed.
- If using frozen berries, thaw and pat dry before adding.
Shape the Cheesecake Bites:
- Spoon about 1 tablespoon of cheesecake filling over the crust in each mold cavity. Smooth the tops with the back of the spoon.
- If not using a mold, scoop the mixture and roll into balls (about 1 inch each), then place on a parchment-lined tray.
- Optional: Add a blueberry and a curl of lemon zest on top of each bite for a pretty finish.
Chill to Set:
- Transfer the filled mold or tray to the refrigerator and chill for at least 2 hours, or until firm.
- Tip: If you’re in a rush, pop them in the freezer for 30 minutes. Just don’t forget about them—cheesecake bites are best thawed before serving.
Unmold and Serve:
- Gently remove the cheesecake bites from the mold or liners. If you’re having trouble, run a butter knife around the edge to loosen.
- Arrange on a serving platter and enjoy chilled.

Preparation Notes: The filling should be thick and creamy, not runny. If it’s too soft, chill for 30 minutes before shaping. If your crust crumbles, add a touch more melted butter. These bites are forgiving, but keep an eye on texture—trust your senses! The lemon aroma should be bright, and the cheesecake filling should taste tangy but sweet.

Cooking Tips & Techniques

Let’s be real: no bake desserts sometimes feel too soft or too sweet. I’ve messed up my share of cheesecake bites (one batch was so runny, they looked more like pudding cups!). Here’s what I’ve learned:

Room Temperature Cream Cheese: Always start with cream cheese that’s truly softened—cold cream cheese creates lumps and ruins the texture.
Don’t Overmix After Adding Blueberries: Stir gently to avoid squishing the berries. Overmixing can turn your filling purple and watery.
Chill Time is Key: Rushing the chill makes the bites sticky and messy. I’ve tried shortcuts, but honestly, 2 hours in the fridge is the sweet spot.
Use Silicone Molds for Easy Release: Paper liners work, but silicone is magic for getting perfect shapes without sticking.
Balance Your Flavors: Taste before chilling—add a pinch more lemon zest or a splash more vanilla if you want. Sometimes I even add a hint of almond extract for a twist.
Troubleshooting Texture: If your filling is too thin, add 2 tbsp extra Greek yogurt and a spoonful more powdered sugar. If it’s too thick, a splash of milk helps loosen things up.

Multitasking tip: I prep the crust while the cream cheese softens. That way, you save a few minutes and everything comes together smoother. And if you want perfectly round bites every time, a small cookie scoop does wonders. Consistency really is the key for these little treats—trust me, you’ll appreciate the uniform look when you’re serving guests or snapping pics for Pinterest!

Variations & Adaptations

The beauty of Lemon Blueberry Cheesecake Bites is how easy they are to customize. Here are a few twists I’ve tried and loved:

Gluten-Free: Swap graham crackers for gluten-free cookies or almond flour. I’ve made these with Simple Mills brand crackers, and no one could tell the difference!
Dairy-Free: Use vegan cream cheese and coconut yogurt. The flavor’s a bit richer, and the texture stays creamy.
Berry Swaps: Try raspberries, blackberries, or even chopped strawberries for a different fruit burst. In winter, pomegranate seeds work great, too!
Flavor Boost: Add a teaspoon of poppy seeds or a splash of almond extract for a bakery-style twist.
Nutty Crunch: Sprinkle crushed pistachios or sliced almonds on top for texture and color.

For different cooking methods, you can freeze the bites for a firmer, ice cream-like treat. If you prefer a baked version, press the crust into a mini muffin pan and bake at 350°F (175°C) for 8 minutes before adding the filling (just let it cool first). Allergens? Skip nuts if needed and always check your yogurt and cream cheese labels for hidden ingredients. My personal favorite adaptation: swirling in a spoonful of blueberry jam with the filling for extra berry goodness. It’s a little messy but so worth it!

Serving & Storage Suggestions

Serve these cheesecake bites chilled, straight from the fridge. I like to arrange them on a colorful platter with extra lemon zest and fresh blueberries scattered around—they look gorgeous and irresistible for Pinterest-style photos.

If you’re feeling fancy, drizzle a little honey or blueberry sauce over the top. Pair with iced tea, lemonade, or even a sparkling white wine for brunch. They’re bite-sized, so perfect for parties—no forks needed!

To store, keep the bites in an airtight container in the refrigerator for up to 4 days. They hold up well, and the flavors actually deepen overnight. For longer storage, freeze the bites on a tray, then transfer to a zip-top bag once solid. Defrost in the fridge for a few hours before serving. Reheating isn’t needed, but if you want a softer texture, let them sit at room temperature for 10 minutes. Just watch out—these disappear fast!

Nutritional Information & Benefits

Each Lemon Blueberry Cheesecake Bite is approximately 90-110 calories, with about 3g protein, 7g carbs, and 6g fat. The blueberries add antioxidants and vitamin C, while the lemon boosts digestion and flavor without extra calories. The Greek yogurt gives a protein kick and lightens up the filling.

This recipe is naturally low in refined sugar (especially if you use a substitute) and can be made gluten-free or dairy-free. Allergens are mainly dairy and gluten, so swap ingredients as noted if needed. I love making these bites as a healthier treat—they’re satisfying without being heavy, and you get a little fruit in every bite!

Conclusion

If you’re craving a bright, berry-sweet fix that’s easy, fun, and absolutely delicious, these Lemon Blueberry Cheesecake Bites are the answer. They’re my go-to for no-bake desserts, and honestly, they never disappoint. Whether you keep them simple or dress them up, you’ll find yourself coming back for more.

Don’t be afraid to get creative—add your favorite fruit, swap in a new crust, or switch up the flavors to match the season. I love these bites because they’re quick, forgiving, and always tasty. So go ahead, whip up a batch, and share your own twist in the comments below!

I genuinely hope you enjoy making (and eating) these as much as I do. If you try the recipe, tag me or leave a comment—let’s swap tips and favorite add-ins! Happy snacking, and here’s to more sweet moments in your kitchen.

FAQs

Can I use frozen blueberries for these cheesecake bites?

Yes, you can! Just make sure to thaw and blot them dry before adding, or they’ll make the filling watery.

How long do Lemon Blueberry Cheesecake Bites need to chill?

At least 2 hours in the fridge is best. If you’re in a hurry, 30 minutes in the freezer works—but let them soften before serving.

Can I make these bites gluten-free?

Absolutely! Swap graham crackers for gluten-free cookies or almond flour for the crust. The rest of the recipe stays the same.

What’s the best way to store cheesecake bites?

Keep them in an airtight container in the fridge for up to 4 days, or freeze for longer storage. Thaw in the fridge before serving.

Can I make these dairy-free?

Yes—use vegan cream cheese and coconut yogurt. The flavor changes a bit but stays creamy and tasty!