Lemon Blueberry Cheesecake Bites

Lemon Blueberry Cheesecake Bites

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.

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Lemon Blueberry Cheesecake Bite with bite taken

Lemon Blueberry Cheesecake Bites on marble tray, bowl of lemons, blueberries

Lemon Blueberry Cheesecake Bite with bite taken out of it
5 from 2 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


  • 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 Whey or Plant-Based Vegan Shakeology


  1. Set aside 16 blueberries and 1 tsp. lemon zest, to be used as a garnish. 

  2. Line 8 muffin cups with muffin cup papers (or use silicone muffin cups); set aside. 

  3. Add graham cracker crumbs, almond flour, and coconut oil to a small mixing bowl; stir to combine. 

  4. Press cookie crumble into bottoms and up sides of prepared muffin cups. 

  5. 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.  

  6. 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. 

Recipe Notes

Vegetarian (VG) 

Tip:  After you spoon the yogurt mixture into each muffin cup, tap the tray on the counter to level the cheesecake bite.  

The Nutrition Facts box below provides estimated nutritional information for this recipe. 

Nutrition Facts
Lemon Blueberry Cheesecake Bites
Amount Per Serving (1 cup)
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 7mg2%
Sodium 82mg4%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
½ Yellow
½ Blue
1 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.

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