Lemon Blueberry Cheesecake Bites

As the temperature warms up outside and the days get longer, a quick and no-bake dessert option has become a must in my household.

One of the few things people don’t tell you about living in a house is just how temperamental AC units can be. I spent one-day crossing my fingers (and toes too) that my AC unit would stay on, and that was one day too many for me.

That being said, this summer I’m starting a series that focuses on taking a no-bake approach to creating all of my favorite dessert dishes. This way I can have my (cheese)cake AND AC too!

The first dessert up, is an all-time favorite of mine, cheesecake. This traditional dessert is topped with a decadent blueberry jam that compliments the graham cracker crust oh-so-well. Not to mention, this cheesecake is easily divided into bite-size pieces that make it easy to serve at any summer function.

Keep reading below for all you need to know about my first submission to the Summer Cool-down Series.

Lemon Blueberry Cheesecake Bites

A delightfully decadent and traditional cheesecake recipe that doesn't require an oven!

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Prep Time:30 minutes mins

Cooling Time:3 hours hrs

Course: Dessert

Cuisine: American

Servings: 12

Equipment

• 1 mixer (stand or hand)

Ingredients

Blueberry Topping

• 1 cup blueberries
• ⅓ cup granulated sugar
• ⅓ cup lemon juice

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ⅓ cup butter (melted)
• 2 tbsp brown sugar
• 1 tsp salt

No Bake Cheesecake Filling

• 8 oz cream cheese
• 1 cup sour cream
• ⅔ cup sugar
• ¼ cup lemon juice
• 1 tbsp vanilla extract
• 1 tsp salt

Instructions

Preparing the Blueberry Topping

• In a saucepot, combine all ingredients for the blueberry topping and bring to a simmer.
• Once a majority of the blueberries have popped, bring to a boil and stir often.
• After approximately 6 minutes, the topping mixture can be removed from the heat to cool.

Preparing the Graham Cracker Crust

• In a medium bowl, combine all ingredients for the crust. Mix until a solid texture is obtained. The mixture should be able to hold together when squeezed.
• Press the crust into a 9×11-inch pan lined with parchment paper creating an even layer.
• Place into the freezer for approximately 10 minutes to cool.

Preparing the Cheesecake Filling

• In a mixing bowl and using either a stand or hand mixer, beat cream cheese until smooth.
• Add sour cream and sugar and beat until no visible lumps remain.
• Add vanilla, lemon juice and salt. Beat to combine.

Putting it all together

• Pour the cheesecake filling on the crust and even out the layer.
• Top the filling with the blueberry topping. You can use as much of the blueberry topping as you like. Use a toothpick to swirl the topping with the filling for an even distribution of the blueberry.
• Refrigerate for at least 3 hours before serving.
• Once cooled, divide the pan into bite-size pieces and enjoy!

Notes

To get a good mixture for the graham cracker crust, ensure there are no large lumps or pieces in the cracker crumbs. If you’re using full-sized crackers to create your crumbs, popping the crackers into the blender for a minute or two should do the trick. 

For a quicker prepare-to-serve turnaround, freeze the dish for approximately 2 hours before serving.