Blackberry Lemon Cheesecake Bites
These Blackberry Lemon Cheesecake Bites are the ultimate dessert to make when you're craving a fruity treat. They are easy to make and bursting with flavor for the perfect bite-sized treat!
Ingredients
graham cracker crust
- 1 cup graham cracker crumbs
- 3 tbsp salted butter, melted
lemon cheesecake layer
- 8 oz cream cheese, room temperature
- 1/2 cup greek yogurt
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 lemon, zest
- 1 lemon, juice
- 6 fresh blackberries, halved
Instructions
Graham Cracker Crust
- Combine the graham cracker crumbs with the melted butter until fully combined. The texture should be sandy but ground fine.
- Take 1 tbsp of the mixture into a muffin liner. Press firmly so that the crumb is smooth and packed in there. Do this for each muffin tin.
Lemon Cheesecake Layer
- Preheat the oven to 350 degrees F
- Add the cream cheese to a large mixing bowl. Using a hand mixer, whip the cream cheese until light and fluffy.
- Add in the greek yogurt and honey and mix until fully combined
- Next, add the egg, vanilla extract, lemon zest and lemon juice to the mixture.
- Beat until fully combined
- Scoop ~2-3 tbsp of the cheesecake batter into each muffin liner on top of the graham cracker crust. (It should be close to the top of the muffin liner with a little bit of space!)
- Gently bang the muffin pan on the counter to get rid of all air bubbles
- Add 1/2 of a blackberry on the top of each mini cheesecake
- Bake for 18-20 minutes or until there is no jiggle in the centers of the mini cheesecakes
- Put in the fridge for a minimum of 3 hours (overnight preferred)
- Take out of the fridge 10-15 minutes before serving
- Enjoy!
Nutrition
Serving: 1cheesecake bite, Calories: 159kcal, Carbohydrates: 14g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 137mg, Potassium: 84mg, Fiber: 1g, Sugar: 9g, Vitamin A: 365IU, Vitamin C: 10mg, Calcium: 41mg, Iron: 1mg