These Dairy-Free Lemon Blueberry Cheesecake Bites are the perfect combination of sweet and tangy, creamy and crunchy (thanks to a delicious granola coating!). And you’ll never believe they’re dairy-free / vegan! Find the recipe below.
Lemon + Blueberry = A Match Made in Summer Heaven. The two are the dream combination of refreshing, light flavors. And now that we’re in the summer season, I *had* to make a recipe featuring this incredible duo. Thus, we get: Dairy-Free Lemon Blueberry Cheesecake Bites. Now, I love a creamy, rich cheesecake just as much as the next girl (or guy!) but sometimes I want something a bit ~lighter~ and that’s why I made this recipe. But you’ll never even know that this recipe is completely dairy-free. And that, my friends, is the magic.
These little Dairy-Free Lemon Blueberry Cheesecake bites are not only so easy to make, they are also so fun to eat! They’re a one-bite dessert everyone will love — including kids. Plus, this recipe is no-bake, which means that it’s the ideal dessert to make on a hot day when the last thing you want to do is turn the oven on. Trust me, you’re going to love this one.
PrintDairy-Free Lemon Blueberry Cheesecake Bites
These Dairy-Free Lemon Blueberry Cheesecake Bites are the perfect combination of sweet and tangy, creamy and crunchy (thanks to a delicious granola coating!). And you’ll never believe they’re dairy-free!
- Prep Time: 30
- Freeze: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 20 1x
- Category: Dessert, No Bake
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 16 ounces plain dairy-free cream cheese (I recommend using Kite Hill)
- 1/4 cup dairy-free plain yogurt
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- juice of 1 lemon
- zest of 1 lemon
- 2 cups fresh blueberries
- 2 cups plain granola
Instructions
- Using an electric mixer beat the cream cheese in a large bowl until smooth and fluffy
- Add yogurt, maple syrup, vanilla, lemon juice and lemon zet. Beat again until fully combined
- Fold in blueberries. Cover bowl with plastic wrap and freeze overnight (or for at least 5 hours)
- Remove mixture from freezer and let sit out for 10 minutes to soften a bit
- Place granola in a food processor and pulse until reaches a crumb-like consistency. Set aside
- Use a spoon or ice cream scoop to form cheesecake mixture into bites (they don’t have to be perfect!), then roll in the granola crumbs until fully coated. Place on parchment-lined baking sheet or plate
- Place back in freezer for at least 20 minutes to set
- Can be served immediately, and keep stored in the freezer
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Ingredients in Dairy-Free Lemon Blueberry Cheesecake Bites:
This recipe is made with minimal ingredients (but with maximum flavor!). The creaminess of the cheesecake comes from dairy-free cream cheese and Greek yogurt — there’s NO soy or tofu in this recipe. Plus, the addition of Greek yogurt bumps up the protein. And that’s something we love here at Hungry Blonde (;
What dairy-free cream cheese should I use?
In this case, I love Kite Hill because it has great flavor and more minimal/clean ingredients than other dairy-free cream cheeses. It’s ingredients are almonds and water — no really that’s all! (And a few seasonings, of course.)
What granola should I use?
So, the granola is one of my favorite parts of this recipe. The combination of the creamy cheesecake with the crunch of the granola is SO satisfying. Here, I use Purely Elizabeth Original Granola. Now, this is my *favorite* granola on the market because it’s made with minimal, clean ingredients like oats, coconut sugar, and coconut oil. So simple, yet so good.
How are they sweetened?
In this recipe, I use maple syrup. It keeps the cheesecake creamy. Plus, it’s an unrefined sweetner, which means it’s a lil’ better for your body ❤️
As always, if you make these Dairy-Free Lemon Blueberry Cheesecake Bites or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out xoxo GG
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Summer Recipe Roundup
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