Blueberry Lemon Greek Yogurt Cheesecake Bites

When the weather heats up, I love making no-bake and lighter cheesecake-style treats—especially when I’m craving something fruity, lemony, and still on the healthier side.

Outside of baking, one of my other passions is strength training. I love lifting weights and feeling strong, and with that comes being mindful about balance—treating myself to desserts, but also looking for lighter options when I’ve had a little too much sugar. That’s where these Blueberry Lemon Greek Yogurt Cheesecake Bites come in.

They’re creamy, tangy, and lightly sweet, but not heavy or overly sugary. Sweetened naturally with honey, dates, and blueberries, they feel indulgent while still being nourishing. They’re the kind of treat that works perfectly as a wholesome dessert, a light snack after a workout, or even part of a week’s worth of meal prep. I often make a batch, store them in the fridge, and grab one whenever I want something that tastes like cheesecake but won’t weigh me down.

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Ingredients

Crust

• 4 tablespoons unsalted butter, melted
• 2 tablespoons honey, melted
• 1½ cups almond flour, firmly packed
• ½ cup rolled oats, ground
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 5 Medjool dates, pitted and finely chopped
• ¼ cup unsweetened shredded coconut

Cheesecake Filling

• 4 ounces light cream cheese, room temperature
• 1½ cups plain 2% or full-fat Greek yogurt, room temperature
• 3 tablespoons honey, melted
• 1 large egg
• 1 tablespoon vanilla extract
• Zest of 1 lemon
• 3–4 drops lemon extract

Blueberry Compote

• 1 cup + ½ cup blueberries, divided
• Juice and zest of ½ lemon
• 2 tablespoons water

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Directions

1. Preheat oven to 350°F and line a muffin tin with 12 liners.
2. In a bowl, combine melted butter, honey, almond flour, ground oats, dates, coconut, salt, and cinnamon. Mix until sticky and well combined.
3. Press about 1½ tablespoons of the crust mixture firmly into each muffin liner. Bake for 10 minutes, then let cool completely.
4. For the filling: Beat cream cheese until smooth. Add Greek yogurt, honey, egg, vanilla, lemon zest, and lemon extract, mixing until creamy and well blended.
5. Spoon the filling evenly over the cooled crusts. Bake for 22–25 minutes, until centers are just set. Allow to cool, then refrigerate until firm.
6. For the compote: In a small saucepan, simmer 1 cup blueberries with lemon juice, zest, and water for about 10 minutes, stirring occasionally. Stir in the remaining ½ cup blueberries and simmer for 3 minutes more. Let cool completely.
7. Top each cheesecake bite with the blueberry compote or fresh blueberries before serving.