Blueberry Cheesecake Bites

I’m always shocked by how much sugar is in the homemade version of desserts, much less the pre-made restaurants versions. Cheesecake is one of those, where it calls for cups of sugar between the crust and cake part. That doesn’t include the sugary compote and whipped cream, chocolate sauce that is usually added. Sometimes, if you keep a recipe similar to the original, and just take out the sugar to let the flavors shine through, use real food instead of artificial junk, and give it a shot - you get a delicious decadent treat that you don’t have to fill guilty about!

These little bites have base of whatever nuts you have on hand, plus dates. Then I topped them with cream cheese, a squeeze of lemon, fresh or frozen blueberries, and yogurt to hit all of the boxes. The probiotics from the yogurt is a great little addition.

All you do is mix the dates and nuts until you have a mixture that can form a ball in your hands - you take these and fill the bottom of your muffin pan. You can make these in any size muffin pan, I used the silicone muffin liners so about the middle size of muffins.

Next you blend the cream cheese, lemon, berries, and yogurt until you have a nice creamy mixture. You can swap out the lemon and blueberry for peanut butter for another twist!

Take the mixture and place a dollop on top of each crust, then place in the freezer until set. Leave frozen until you are ready to eat, then let them defrost on the counter for about 5 minutes before biting in and savoring these delicious little cheesecakes.