Lemon Blueberry Cheesecake Bites
Enjoy the deliciousness that Lemon Blueberry Cheesecake Bites are with their balance of sweet and tart flavors. The crust is easily made from a Pillsbury Crescent dough, and there’s a lemon cheesecake layer with fresh lemon zest. A sweet blueberry pie filling tops it followed by a tart drizzle made with fresh lemon juice. Amazing!
When you want a quick and easy dessert, this is your recipe.
Simple ingredients create this delicious dessert that travels well, takes less than an hour from start to finish, and it tastes like you spent all day on them.
Making Lemon Blueberry Cheesecake Bites
Let’s start with the crust.
Open that explosive tube of Pillsbury Crescent, but don’t unroll them. Instead, make a cut every 1/2-inch. You should end up with approx. 16 crusts.
Place the crusts on a parchment paper-lined cookie sheet, a big one, then we have to shape them.
You want the shape to look like a small tart or pie crust so that it can hold the cheesecake filling. Press most of the center down leaving only the outer rim high, like a regular pie crust. You want to fill that space with as much cheesecake filling as you can, so press, press, press.
I found it easiest to use my fingers. The dough didn’t stick to my fingers much, and when it did, I just tilted my finger to the side.
What I found didn’t work so well was the bottom of a shot glass. I buttered it first, you know, so it wouldn’t stick, but dang! It vapor locked and I had to peal the dough off the glass. LOL I kept trying it, too, but it kept sticking. I let my fingers do all the work after that nonsense.
Onto the cheesecake layer:
Nothing fancy needed here, just a bowl and a spoon to stir it with.
Stir the four ingredients together until smooth and creamy, then spoon it into the crusts.
You have to make another hole in the middle so there’s room for the pie filling. I used two teaspoons; one to scoop the cheesecake filling with, the other to scrape it off the spoon into the crust. Then, use the tip of the teaspoon to shape it; low in the center, high on the outside rim.
Blueberry pie filling:
I used premade, because I was going for quick and easy, but if you make it from scratch, you get brownie points!
Either way, use those two spoons again, to scoop up the pie filling, then scrape it off the spoon into the cheesecake filling. Add as much as will fit without over-filling.
Let’s bake the Lemon Blueberry Cheesecake Bites:
Bake these little darlin’s in a preheated oven set at 375° for 13 – 17 minutes, or until the crusts are looking a lovely shade of golden brown. I popped mine out after 15 minutes, and they were perfect.
After a few minutes, remove them to a wire rack to finish cooling off.
In the meantime, start the drizzle.
Making the lemon drizzle:
In a small bowl, mix together the powdered sugar and fresh lemon juice (from the same lemon you zested earlier). Use a fork.
Once smooth and creamy, test the consistency. Now, this isn’t all that important, but here’s what I go for.
I want the drizzle thick enough that my fork can pick it up, but thin enough that it runs off the ends all over the dessert. You’ll need to re-fill the fork often, but this only takes seconds. Also, don’t be surprised if the drizzle runs off the slippery blueberries.
If it’s too thick, add just a bit more lemon juice. If your lemon went dry, add milk.
Add more powdered sugar if it’s too thin. Not a lot, just add a small amount, then re-stir.
If you want your Lemon Blueberry Cheesecake Bites extra lemony, add more lemon zest to the drizzle, or zest right over the tops of the dessert before you serve.
More Lemon/Blueberry Recipes:
- No Bake Lemon Blueberry Dessert
- Glazed Lemon Bread
- Lemon Blueberry Crumble
- Lemon Meltaway Cookies
- Blueberry Key Lime Cheesecake
- Banana Blueberry Muffins
- Blueberry Protein Bars
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Lemon Blueberry Cheesecake Bites
Ingredients
Crust:
- 8 oz. tube Pillsbury Crescents
Cheesecake Layer:
- 8 oz. cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp. grated lemon peel
- 1/2 tsp. vanilla extract
Pie Filling:
- 1 cup blueberry pie filling (also good with raspberry or cherry)
Drizzle:
- 1/2 cup powdered sugar
- 3 tsp. lemon juice
Instructions
- Preheat oven to 375° and line a large cookie sheet with parchment paper.
Crust:
- Open the tube of Crescents and cut 1/2-inch coins. This should get you approx. 16 crusts. Place 1-inch apart from each other on parchment paper. Using your fingers, press the center of each crust to create a divot, or pie/tart-crust-shape to hold cheesecake layer.
Cheesecake Layer:
- In medium bowl, stir together cream cheese, powdered sugar, lemon zest, and vanilla. Once combined, spoon into the crusts. Again, create a divot in the center to hold the pie filling.
Pie Filling:
- Spoon enough pie filling onto each cheesecake layer to fill its center without overflowing.
- Bake for 13 – 17 minutes, or until crust appears golden brown. Allow to cool on wire rack.
Drizzle:
- In small bowl, mix powdered sugar and lemon juice together with a fork until smooth and creamy. Consistency should be thick enough that the fork can pick it up, but thin enough that it will drizzle off ends of fork. Drizzle over tops. Enjoy!
Nutrition
Lemon Blueberry Cheesecake Bites
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