Fastest Individual Blueberry Swirl Cheesecake Bites Recipe
Have your cheesecake and eat it too! This easy version of the old favourite will so become your NEW favourite! You make the filling in a blender and the oat-nut base is made in minutes. Feel free to freeze what you don’t need. Before starting, make sure your cream cheese, yoghurt and eggs are all at room temperature. If you want to eat them the same day, I recommend making them in the morning. They freeze really well too!
Ingredients
- 1 cup blueberries
- 1 tbsp sugar
- For the Base
- ¾ cup/3 oz/85 g oats
- ¼ cup/1 oz/30 g pecans
- Heaping ½ tsp cinnamon
- 1½ tbsp/9 oz/16 g sugar
- Pinch salt
- 3 tbsp/1½ oz/45 g unsalted butter,
- melted
- For the Filling
- 1 block of light cream cheese (½ lb/250
- g), room temperature
- ½ cup plus 6 tbsp/7½ oz/220 g 2%
- Greek yoghurt, room temperature
- 2 tbsp/25 g sugar
- 1 egg plus 1 egg white, room
- temperature
- ½ tsp vanilla
- ½ tsp lemon zest
- 1 tsp/5 ml lemon juice
Instructions
- 1
Place the berries in a mixing bowl and sprinkle with the sugar. Using your hand, squish some of the berries so that some are broken and some are whole and toss and mix with the sugar.
- 2
Line 9 cups in a 12-cup muffin tin with paper liners. Preheat the oven to 350˚F.
- 3
For the Base: In a blender or food processor, mince the oats, pecans, cinnamon sugar and salt until you have crumbs. Add the melted butter and process until uniform. Remove the mixture to a bowl and mix by hand until it is uniform.
- 4
Evenly distribute the oat mixture between the 9 cups in the muffin tin, about 1 tablespoon per cup. Press the mixture firmly into the bottom of the cups.
- 5
Bake for 10 minutes, let cool completely.
- 6
Make the filling: In a blender, blend together the cream cheese, yoghurt, sugar, eggs, vanilla, lemon zest and juice until smooth.
- 7
When the cheesecake bases are completely cooled, pour the filling into the cups (use all the filling). It will fill the cups almost to the top.
- 8
Evenly distribute the blueberry mixture and any accumulated liquid, about 2 tablespoons over each cup. Using a knife, swirl it into the cheese mixture being careful not to dislodge any crust.
- 9
Bake for 20-25 minutes or until some of the tops are starting to crack and they are no longer wobbly.
- 10
Let cool and refrigerate for at least 4 hours or overnight.
- 11
Remove from the muffin tin, tear off the liners and serve. Makes
- 12
To Freeze: Remove cakes from muffin tin (leave the liners on) and freeze in an airtight container for 1-2 months.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Fastest Individual Blueberry Swirl Cheesecake Bites?
This Fastest Individual Blueberry Swirl Cheesecake Bites recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this fastest individual blueberry swirl cheesecake bites in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.