Lemon Blueberry Cheesecake Bites

lemon blueberry cheesecake bites

In reviewing my recent blog posts, I realized that I keep harshing on fruit, and I think it’s important to note: I really, really love fruit. Especially right now, where it’s so cheerful and delicious and excited to be eaten. I eat copious amounts of fruit year-round, but especially in the summertime where it’s so ripe and beautiful and I can buy it in large quantities at Costco (where it’s also surprisingly delicious!)


Blueberries are particularly delicious right now, and so why not incorporate them into a luxurious (and simple!) cheesecake?! Pro tip: you can even cover this cheesecake with some extra blackberry sauce to sneak in a bit more summertime.


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Lemon Blueberry Cheesecake Bites

  • Yield: 16 bites 1x


for the crust:

  • 1 1/4 (about 10) digestive biscuits (or 8 graham crackers)
  • 1/4 tablespoons confectioners’ sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 5 tablespoons melted butter


for the filling:

  • 16 ounces (2 large packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup heavy cream or sour cream
  • 2 large eggs 
  • 2 teaspoons vanilla extract
  • 1 large or 2 small lemons, zested and juiced 
  • ½ cup fresh blueberries, washed and patted dry


  1. Preheat the oven to 375°F.
  2. To make the crust: Stir together the crumbs, sugar, salt, cinnamon, and melted butter.
  3. Using an 8×8 glass or ceramic plan, press the crust into the bottom and about 1/2″ inch up the sides. Using a drinking glass to firmly push the crust in to the bottom and sides of the pan will help avoid a crust that slumps over.
  4. Bake the crust for 8 to 10 minutes, until set
  5. Remove the crust from the oven. Lower the oven temperature to 325°F.
  6. To make the batter: Mix the cream cheese and sugar together until smooth.
  7. Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix.
  8. Spoon the batter into the crust. Sprinkle blueberries on top.
  9. Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center
  10. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for a few hours, and preferably overnight, until ready to serve.
  • Category: dessert


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