Name: Lemon Blueberry Cheesecake Bites
Prep time: 10 min
Total time: 40 min
Ingredients: ¾ cup / 20 g freeze-dried blueberries, divided use; 1 Tbsp finely grated lemon peel (lemon zest) (approx. ½ medium lemon), divided use; ½ cup / 50 g whole-wheat graham cracker crumbs; ¼ cup / 30 g almond flour; 3 Tbsp. coconut oil; ¾ cup / 185 g reduced-fat (2%) plain Greek yogurt; ¼ cup / 45 g whipped cream cheese; 1 Tbsp. pure maple syrup; 1 tsp. pure vanilla extract; 1 scoop Vanilla Shakeology

Lemon and blueberry is a classic, taste-good flavor combination that everyone can fall in love with.

There’s something about this particular flavor pairing that just hits your tastebuds with the right amount of sweet and tart.

In this recipe for Lemon Blueberry Cheesecake Bites, we blended Vanilla Shakeology with tart Greek yogurt and whipped cream cheese for a ridiculously smooth, creamy filling that features blueberries, the zest of an entire lemon, maple syrup, and vanilla extract.

A whole-wheat graham cracker crust holds all these delicious flavors together.

Lemon Blueberry Cheesecake Bite with bite taken out of it

4.34 from 18 votes

Lemon Blueberry Cheesecake Bites

These cheesecake bites with Vanilla Shakeology feature the classic, taste-good flavor combo of lemon and blueberry.

Course Dessert, Snack

Keyword Vanilla Shakeology

Prep Time 10 mins

Cook Time 0 mins

Total Time 40 mins

Servings 8 servings, 1 cup each

Calories 141 kcal

Author Beachbody

Ingredients

¾ cup / 20 g freeze-dried blueberries, divided use
1 Tbsp finely grated lemon peel (lemon zest) (approx. ½ medium lemon), divided use
½ cup / 50 g whole-wheat graham cracker crumbs
¼ cup / 30 g almond flour
3 Tbsp. coconut oil
¾ cup / 185 g reduced-fat (2%) plain Greek yogurt
¼ cup / 45 g whipped cream cheese
1 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
1 scoop Vanilla Shakeology

Instructions

Set aside 16 blueberries and 1 tsp. lemon zest, to be used as a garnish.
Line 8 muffin cups with muffin cup papers (or use silicone muffin cups); set aside.
Add graham cracker crumbs, almond flour, and coconut oil to a small mixing bowl; stir to combine.
Press cookie crumble into bottoms and up sides of prepared muffin cups.
Add yogurt, cream cheese, maple syrup, and extract to a large mixing bowl; stir to combine. Slowly mix in Shakeology, stirring constantly, until fully combined. Gently fold in remaining blueberries and remaining 2 tsp. lemon zest.
Evenly divide yogurt mixture among prepared muffin cups; garnish each cheesecake bite with 2 reserved blueberries and a sprinkle of reserved lemon zest. Freeze in an airtight container for at least 30 min, or up to 1 week. If frozen, set out at room temperature for 10 minutes before serving.