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Skinny Cheesecake Bites
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Skinny Blueberry Cheesecake Bites

Course: Dessert
Servings: 24 mini cheesecakes
Author: Jenn


  • CRUST:
  • 1/4 cup graham cracker crumbs
  • 1/4 cup slivered almonds finely ground
  • 3/4 tsp. Truvia sweetener or 1/2 Tbsp. sugar
  • dash of salt
  • 1 Tbsp. melted coconut oil
  • 2 Tbsp. Truvia or 1/4 cup granulated sugar
  • 1 tsp. cornstarch
  • 1 tsp. vanilla
  • 7- ounces Neufchatel cream cheese
  • 1 large egg
  • 2 Tbsp. low-fat plain Greek yogurt
  • 24 blueberries


  • Preheat oven to 350º F.
  • Place 24 mini paper liners in a 24-cup mini muffin tin. Combine crust ingredients in a small bowl and combine until crumbly.
  • Spoon about 1 teaspoon into each muffin cup. Lightly press down in the bottom of the liner using the back of a spoon. Bake for 5 minutes and then set aside to cool - leave oven on.
  • Meanwhile, place the 2 Tbsp. Truvia, cornstarch, vanilla and cream cheese in a medium bowl. Beat with a mixer for 3 minutes, or until thoroughly combined.
  • Add egg and beat well for 1 minute.
  • Add Greek yogurt and beat another minute.
  • Scoop 1 Tbsp. of filling into each muffin cup, covering the crust. Place 1 blueberry on top, in the middle of every mini cheesecake.
  • Bake at 350º for 12 minutes or until set. Cool completely on a wire rack and chill for at least 2 hours.
  • (easily doubled to make 48. Perfect to serve at a party!)