Dairy-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
Scale
- 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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Find it online: https://hungry-blonde.com/dairy-free-lemon-blueberry-cheesecake/
