• Prep Time: 20 minutes
  • Cooking Time: 17 minutes
  • Serves: 24

Skinny Blueberry Cheesecake Bites

  • Recipe Submitted by on

 Ingredients List

  • CRUST:
  • ¼ cup graham cracker crumbs
  • ¼ cup slivered almonds, finely ground
  • ¾ tsp. Truvia sweetener (or ½ Tbsp. sugar)
  • dash of salt
  • 1 Tbsp. melted coconut oil
  • 2 Tbsp. Truvia (or ¼ 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!)

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