introduction
This small cake bite tastes bright and soft. It mixes lemon and fresh blueberries with smooth cheese. If you like small sweet bites, you might also enjoy blueberry cheesecake swirl cookies as another treat.
why make this recipe
Make this recipe when you want a small sweet you can share. These bites need few steps and small time in the oven. They feel light and fresh. For other bright cookie ideas, see the blueberry lemon cookies page.
how to make Lemon Blueberry Cheesecake Bites
You make these in a mini muffin pan. First press a crumb crust in each cup. Then add a smooth lemon cream cheese mix. Fold in the blueberries last so they stay whole. The method is like some swirl cheesecakes, for example a lemon blackberry cheesecake that keeps bright fruit flavor.
Ingredients :
- 1 cup almond flour
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons erythritol (or preferred sugar substitute)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Zest of 1 lemon
These parts match other quick fruit treats like the blueberry lemon scones.
Directions :
- Preheat the oven to 350ยฐF (175ยฐC) and line a mini muffin tin with paper liners.
- In a bowl, combine almond flour, coconut flakes, erythritol, and melted butter. Mix well to create a crust.
- Press the mixture into the bottom of each muffin cup to form the crust.
- In another bowl, beat together the cream cheese, sour cream, lemon juice, vanilla extract, and lemon zest until smooth.
- Fold in the blueberries gently.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 15-20 minutes or until set.
- Let cool then refrigerate for at least 2 hours before serving.
For a creamier twist, you can look at a similar bake like the white chocolate blueberry cheesecake.
how to serve Lemon Blueberry Cheesecake Bites
Serve these bites cold from the fridge. Put a little lemon zest or one small blueberry on top for a nice look. They go well with tea or coffee.
how to store Lemon Blueberry Cheesecake Bites
Put the bites in a closed box or plate with a lid. Keep them in the fridge for up to 4 days. You can freeze them up to 1 month; thaw in the fridge before you eat.
tips to make Lemon Blueberry Cheesecake Bites
- Use room temperature cream cheese for a smooth mix.
- Press the crust well so it holds when you bite.
- Fold the blueberries by hand to stop them from turning the mix blue.
- Chill well so the bites set and cut clean.
variation (if any)
- Use raspberries or chopped strawberries instead of blueberries.
- Add a small pinch of cinnamon to the crust for warm taste.
- Swap erythritol for sugar if you like regular sweet.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them first so they do not add extra water.
Q: Can I use a full size muffin pan?
A: You can, but bake time will rise. Watch until the center sets.
Q: Do I need sour cream?
A: Sour cream keeps the mix soft. You can use plain yogurt in the same amount.
Q: Can I make the crust nut free?
A: Use crushed graham crumbs or oat crumbs for a nut free crust.
Q: How long to chill before serving?
A: Chill at least 2 hours so the bites firm up.
Conclusion
Try the original small lemon blueberry cheesecake idea for more tips and photos at Mini Lemon Blueberry Cheesecake Bites – Live Well Bake Often.
Print
Lemon Blueberry Cheesecake Bites
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Diet: Gluten-Free
Description
Bright and soft mini cheesecake bites featuring lemon and fresh blueberries, perfect for sharing.
Ingredients
- 1 cup almond flour
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons erythritol (or preferred sugar substitute)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 350ยฐF (175ยฐC) and line a mini muffin tin with paper liners.
- In a bowl, combine almond flour, coconut flakes, erythritol, and melted butter. Mix well to create a crust.
- Press the mixture into the bottom of each muffin cup to form the crust.
- In another bowl, beat together the cream cheese, sour cream, lemon juice, vanilla extract, and lemon zest until smooth.
- Fold in the blueberries gently.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 15-20 minutes or until set.
- Let cool then refrigerate for at least 2 hours before serving.
Notes
Serve cold with a little lemon zest or a blueberry on top. Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 4g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
