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
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Light but luscious: creamy cheesecake flavour without the heaviness.
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Balanced sweetness: honey and Greek yoghurt keep it naturally sweet and slightly tangy.
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Make-ahead friendly: bake once and enjoy bite-sized portions all week.
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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
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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
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