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Berry Topped Cheesecake Bites

Fresh berries taste great straight off the bush; however, sometimes we just need variety. The following recipe for cheesecake bites makes an exciting base for berries of all sorts. They are no-bake, quick, and super tasty!

Blueberry & lime topped cheesecake bites. Adair Hoover, HGIC, Clemson Extension

Blueberry & lime topped cheesecake bites.
Adair Hoover, HGIC, Clemson Extension

Blueberry & Lime Topped Cheesecake Bites

Crust:

Nutrition Facts (plain cheesecake bites, before adding fruit)

Nutrition Facts
(plain cheesecake bites, before adding fruit)

1 cup graham cracker crumbs
3 tablespoons coconut oil, softened

Filling:

1 (8 oz.) package plain cream cheese, 1/3 reduced fat, softened
¼ cup plain nonfat Greek yogurt
1½ tablespoons raw honey
½ tablespoon fresh lime juice + ½ teaspoon zest of lime
1 teaspoon pure vanilla extract
Dash of salt

Directions:

  1. Spray a mini muffin pan with nonstick cooking spray.
  2. Thoroughly mix softened coconut oil and graham cracker crumbs. Add a scoop or two of crumb mixture into each muffin cup, enough to fill about halfway. Press firmly to pack down. A spoon or shot glass works well for packing. Place pan in the freezer while preparing the cream cheese mixture.
  3. Mix together cream cheese, yogurt, honey, lime juice, zest of lime, vanilla extract, and salt.
  4. Take the muffin pan out of the freezer and add about 1-2 tablespoons of the cream cheese mixture to each crust. The muffin cups should be filled to the top. Lightly press for a dense consistency.
  5. Top with fruit of choice and return to the freezer for about 30 minutes.
  6. Remove, garnish, and keep refrigerated.

Topping Suggestions:

Fresh blueberries, strawberries, raspberries, or blackberries.

Garnish Suggestions:

Sliced mint, rosemary, or the zest of lime, lemon, or orange.

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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