15-Minute No-Bake Lemon Blueberry Cheesecake Bites
Individual frozen cheesecake bites featuring tangy Greek yogurt, cream cheese, and bright lemon zest paired with freeze-dried blueberries. Built on a graham cracker-almond flour crust, these portable treats require just 30 minutes in the freezer before serving. Perfect for summer gatherings, meal prep, or when you want cheesecake without turning on the oven. The protein powder adds extra nutrition while maintaining the creamy texture.
Ingredients
- muffin liners
- ¾ cup freeze-dried blueberries, divided usefresh blueberries1:1texture
will add moisture to filling
- ⅝ oz freeze-dried blueberries, divided usefresh blueberries1:1texture
will add moisture to filling
- 1 Tbsp lemon peel, finely grated, divided use
- ½ cup Graham cracker crumbs
- 1 ¾ oz Graham cracker crumbs
- ¼ cup almond flour
- ¼ cups almond flour
- 3 Tbsp extra-virgin coconut oil
- ¾ cup reduced-fat plain Greek yogurt, 2%
- ¾ cups reduced-fat plain Greek yogurt, 2%
- ¼ cup whipped cream cheese
- ⅛ cups whipped cream cheese
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 scoop Vanilla Shakeologyvanilla protein powder1:1protein
similar protein content
Instructions
- 1
Line 8 muffin cups with papers or use silicone cups
- 2
Reserve 16 blueberries and 1 teaspoon lemon peel for garnish
- 3
Combine graham cracker crumbs, almond flour, and coconut oil in small bowl
- 4
Press crumb mixture into bottoms and up sides of prepared muffin cups
- 5
Mix yogurt, cream cheese, maple syrup, and vanilla in large bowl until well combined
- 6
Slowly add protein powder while mixing constantly until fully incorporated
- 7
Gently fold in remaining blueberries and remaining lemon peel
- 8
Divide mixture evenly among prepared cups
- 9
Garnish each bite with 2 reserved blueberries and sprinkle of lemon peel
- 10
Freeze in airtight container for at least 30 minutes before serving
Tips
Use silicone muffin cups for easiest removal, or line regular cups with parchment for clean release
Let frozen bites sit 10 minutes at room temperature before serving for best texture
Press crust firmly into cups to prevent crumbling when removing bites
Good to Know
Freeze in airtight container up to 1 month
Can be made up to 1 month ahead and frozen
Serve immediately after 30 minutes freezing, or thaw 10 minutes if frozen longer
Common Mistakes
Don't skip pressing crust firmly or it will crumble when removing
Add protein powder slowly while mixing to avoid lumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh blueberries instead of freeze-dried?
Yes, but fresh berries will add moisture and may make the filling less firm. Use the same amount and pat dry first.
What if I don't have protein powder?
You can omit it, but the texture will be softer. Add an extra tablespoon of cream cheese to help maintain structure.
How long do these keep frozen?
Store in airtight container for up to 1 month. Thaw 10 minutes before serving for best texture.