Blueberry Yoghurt Cheesecake Bites
Creamy, zesty, and perfectly portioned – these Blueberry Yoghurt Cheesecake Bites are a lighter take on a classic dessert.
They’ve got all the flavour and texture of cheesecake, just with a little less sugar and a boost of yoghurt for a healthier balance.
Ideal for when you want a sweet treat after dinner, a satisfying snack, or even a post-workout pick-me-up, or cheeky indulgent breakfast.
Why you’ll love them
-
Light but luscious: creamy cheesecake flavour without the heaviness.
-
Balanced sweetness: honey and Greek yoghurt keep it naturally sweet and slightly tangy.
-
Make-ahead friendly: bake once and enjoy bite-sized portions all week.
-
Beautiful simplicity: fresh blueberries and a touch of lemon zest make them feel fancy, minus the fuss.
Recipe tips
- Base: use digestive biscuits or any plain sweet biscuit you love – oats or almond meal work too for a gluten-free option.
- Greek yoghurt: adds creaminess and a gentle tang that balances the richness of cream cheese.
- Serving size: cut into small squares or use a mini muffin tin for easy bites.
- Topping ideas: try a spoonful of blueberry compote or a sprinkle of crushed nuts.
Other healthy desserts & snacks you might also like:
➤ CHOCOLATE & PEANUT BUTTER ZUCCHINI BREAD
This recipe is featured here:
You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.
If you haven’t already, I recommend grabbing a copy of my free Post-Menopause Breakfast Makeover.
Your body responds differently now to food, stress, sleep and movement, so the old “just eat less” rules don’t work anymore.
The Makeover Guide shows you how to build satisfying breakfasts that support your post-menopausal body, for sustainable weight loss.
You can read more about it here:
Post-Menopause Breakfast Makeover
Or click the button below to dive straight in.
Blueberry Yoghurt Cheesecake Bites
Ingredients
- 10-12 Plain digestive biscuits (approx 75g/2.5oz.)
- 4 tbsp Butter, at room temperature
- 250 g cream cheese, e.g. Philadelphia or similar
- ½ cup Greek yoghurt
- 4 tbsp Honey
- 1 Egg white
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 1 cup Fresh blueberries
- Lemon zest, to serve
Instructions
- Preheat the oven to 180°C (350°F) and line a 20x20cm (8×8 inch) baking tin with baking paper.
- Place the biscuits in a food processor, along with the butter and blitz until a crumble forms. Transfer the crumb into the baking tin and press it firmly into the bottom. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a clean food processor, blend together the cream cheese, yoghurt, and honey. Add the egg white, vanilla and lemon juice. Blend until smooth and creamy.
- Add the fresh blueberries to a blender cup and blitz until pureed.
- Pour the cheesecake mixture into the pan, and spread evenly over the biscuit base. Pour the blueberry puree on top and marble through, using a skewer.
- Bake in the oven for 25-30 minutes. Once cooked, remove from the oven and allow to cool on a wire rack.
- Place the cheesecake into the fridge and chill for 3–4 hours or overnight before serving.
Notes
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
