Description
These no-bake Lemon Blueberry Cheesecake Bites are creamy, tangy, and bursting with fresh berries and lemon zest. Perfect for parties, snacks, or a quick dessert fix, they come together easily and deliver a refreshing, crowd-pleasing treat.
Ingredients
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) plain Greek yogurt
- 1/2 cup (60g) powdered sugar
- Zest of 1 large lemon
- 2 tbsp (30ml) freshly squeezed lemon juice
- 1 tsp (5ml) vanilla extract
- 1 cup (150g) fresh blueberries, washed and dried
- 1 cup (100g) graham cracker crumbs
- 3 tbsp (45g) unsalted butter, melted
- Pinch of salt (optional)
- Extra blueberries, for garnish (optional)
- Lemon zest curls, for garnish (optional)
Instructions
- Mix graham cracker crumbs, melted butter, and a pinch of salt in a small bowl until the mixture is sandy and holds together when pressed.
- Press about 1 teaspoon of the crust mixture into the bottom of each mini muffin tin or silicone mold cavity. Pack down firmly and set aside.
- In a medium bowl, beat softened cream cheese and Greek yogurt with a hand mixer for 1-2 minutes until creamy and smooth.
- Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and fluffy, scraping down the sides as needed.
- Gently fold in fresh blueberries with a spatula until evenly distributed.
- Spoon about 1 tablespoon of cheesecake filling over the crust in each mold cavity. Smooth the tops.
- Optionally, add a blueberry and a curl of lemon zest on top of each bite.
- Chill in the refrigerator for at least 2 hours, or until firm. For a quicker set, freeze for 30 minutes, then thaw before serving.
- Gently remove the cheesecake bites from the mold or liners. Arrange on a serving platter and enjoy chilled.
Notes
For best results, use room temperature cream cheese and fresh blueberries. If using frozen berries, thaw and blot dry before adding. Chill bites thoroughly for the best texture. For gluten-free, use almond flour or gluten-free cookies for the crust. For dairy-free, use vegan cream cheese and coconut yogurt. Store in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 100
- Sugar: 5
- Sodium: 60
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 3
Keywords: lemon blueberry cheesecake bites, no bake cheesecake, easy dessert, summer dessert, party snack, mini cheesecake, blueberry lemon dessert, no bake recipe