Zesty and sweet, these cheesecake bites are the perfect little sweet treat for a dessert or snack. We have kept the base lower calorie, by swapping the standard digestive biscuits for ginger nuts, which makes this cheesecake an absolute burst of flavour.
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Lemon and Blueberry Cheesecake bites
- Total Time: 55 minutes
- Yield: 16 1x
Description
Zesty, fiery and sweet treat for under 90 calories per portion
Ingredients
Scale
220g of Reduced Fat Cream Cheese *Don’t use fat free*
190g Reduced Fat Greek Yoghurt
75g Granulated Sugar
2 Tablespoons of Lemon Juice
Zest of 1 Lemon
1 Teaspoon of Vanilla Extract
2 Tablespoons of Plain Flour
2 Egg Whites
100g Blueberries
2 Tablespoons of Melted Butter (I used Coconut Oil)
10 Ginger Nut Biscuits
Instructions
- Preheat oven to 180c and line a baking tray (with high edges) with greaseproof paper.
- Break the biscuits into fine crumbs (using a food processor or bag and a rolling pin).
- Add in the butter/ coconut oil until combined.
- Place mixture into baking tray and cook for 3-5 minutes * If you cook for longer than this it begins to burn*
Filling:
- Beat the cream cheese and greek yoghurt until smooth. Add the sugar and mix until it is combined.
- Add in the lemon zest, lemon juice, vanilla extract, flour and the egg whites one at a time and mix until it is combined.
- Add the blueberries and fold gently into mixture.
- Put the cheesecake mixture onto the already cooked base
- Cook in the oven for 20-25 minutes.
- Remove from the oven and allow to cool at room temperature for 30 minutes.
- If possible, put the cheesecake in the fridge for 3 hours or overnight.
- Cut into bars and serve (makes 16).
*Can be stored in an airtight container in the fridge for up to 5 days*
- Prep Time: 20
- Cook Time: 35
Nutrition
- Calories: 90