Lemon Cheesecake Bites w/ Blueberries

June 1, 2017

These Lemon Cheesecake Bites w/ Blueberries are definitely satisfying to your biggest sweet tooth. While Lemon + Blueberries are often used in many desserts, this combo definitely creates an even bigger punch as the velvety cream cheese works perfectly together with the hint of lemon and bold blueberry goodness. These bites are absolutely creamy, fluffy, with a little bit of crunch from the Graham cracker crust. 

Lemon Cheesecake Bites w/ Blueberries

Those of you who have known me throughout my blogging journey, truly understand that my favorite kind of recipe consists of that water-in-your-mouth, your sweet tooth will bed satisfied, whether it be big or small. Cheesecake often does it for me. It surely never disappoints (unless I obviously purchase it from somewhere that just doesn’t get it right). Haha!

Lemon Cheesecake Bites w/ Blueberries

Usually, I’d make (or purchase) the classic NY cheesecake with either cherries or strawberries on top, but this one was a WINNER in my book. I wasn’t aware that lemon even married well with cheesecake, until now! It’s not at all overpowering and the hint of lemon (especially because of the lemon zest) is super refreshing and almost a light puncher in flavor, to say the least.

In addition, the blueberries (which were canned by the way) definitely added a nice subtle sweetness to everything, without the need to gulp down an entire bottle of water immediately after consumption. Haha! 

Plus, I decided to add a bit of cinnamon to my crust because while there’s not an obvious distinction by itself, cinnamon does a great job of adding a hint of spice to anything sweet. Besides, how can you feel guilty satisfying your sweet tooth in such small bites, right? I know. Well, you can be sure to find the recipe below in the event that you’d like to give it a Go! 

Lemon Cheesecake Bites w/ Blueberries

GRAHAM CRACKER CRUST:

Preheat the oven to 350 degrees Fahrenheit and add cupcake liners to a cupcake pan.

Grind the graham crackers and chocolate slices, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.

Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.

Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

Lemon Cheesecake Bites w/ Blueberries

LEMON CHEESECAKE FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

Next, add the vanilla extract, lemon juice, lemon zest, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Add a pinch of cinnamon at this point, if desired (I always love taking flavor to another level).

Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.

Bake the cheesecakes for 18-20 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**

Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator.

Meanwhile, begin making the Blueberry topping.

BLUEBERRY TOPPING + ASSEMBLY:

In a saucepan, add the blueberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. To thicken, add arrowroot mixture to blueberry sauce and stir until thickened.

Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and gooey.**

Top each cheesecake with 1 Tbsp of Blueberry topping and lemon zest. Repeat until all cheesecakes are topped.

Refrigerate until ready to serve. Enjoy!

 

Lemon Cheesecake Bites w/ Blueberries

Lemon Cheesecake Bites w/ Blueberries

Lemon Cheesecake Bites w/ Blueberries

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
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Ingredients

Graham Cracker Crust:

  • 1 1/2 cups Graham crackers, chopped
  • 2 Tbsps organic brown sugar
  • 3 Tbsps unsalted butter, melted
  • pinch of cinnamon

Lemon Cheesecake Filling:

  • 12 oz. organic cream cheese (That's 1 1/2 packs!)
  • 1/2 cup pure cane sugar
  • 3 Tbsps organic all-purpose flour
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 Tbsp lemon zest
  • 1 Tbsp juice of a lemon

Blueberry Topping:

  • 2 cups Blueberries, frozen or fresh
  • 1/2 cup organic pure cane sugar
  • 1 Tbsp juice of a lemon (Add an additional Tbsp for more Lemon flavor!)
  • 2-3 Tbsps water
  • 1/4 tsp vanilla extract
  • 1 Tbsp Arrowroot powder + 2 Tbsps warm water

Instructions

Graham Cracker Crust:

  • Preheat the oven to 350 degrees Fahrenheit and add cupcake liners to a cupcake pan.
  • Grind the graham crackers and chocolate slices, until almost finely ground (it's OK to leave a few medium chunks, if your'e a lover a little crunch!). Combine the Graham cracker, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press down into the bottoms with your fingers to ensure that it's perfectly covering the bottom.
  • Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you're ready to use.

Lemon Cheesecake Filling:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract, lemon juice, lemon zest, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Add a pinch of cinnamon at this point, if desired (I always love taking flavor to another level).
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
  • Bake the cheesecakes for 18-20 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
  • Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator.
  • Meanwhile, begin making the Blueberry topping.

Blueberry Topping:

  • In a saucepan, add the blueberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. To thicken, add arrowroot mixture to blueberry sauce and stir until thickened.
  • Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and gooey.**
  • Top each cheesecake with 1 Tbsp of Blueberry topping and lemon zest. Repeat until all cheesecakes are topped.
  • Refrigerate until ready to serve. Enjoy!

Tips & Tricks

**Cheesecakes are best when well covered in the refrigerator and can last for 4-5 days for optimal freshness.**

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Lemon Cheesecake Bites w/ Blueberries.

ORCHIDS + SWEET TEA

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  1. Such a classic and wonderful flavour combination! I’ve got cheesecake on my to do list this week and these sound like they would fit the gap perfectly.

  2. What perfect bites! These will be a hit for people trying not to eat too many sweets … or really bad because they won’t be able to stop. 🙂