Lemon Blueberry Cheesecake Bites
The perfect balance of sweet and tart in these little cheesecake treats made with a lemon flavored cream cheese layer and a blueberry pie filling layer nestled in a tender, flaky crust. Topping it all is a
Yield: 16
Calories: 152kcal
Materials
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
Calories: 152kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 158mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.3mg