Healthy Lower Carb Blueberry Cheesecake Bites

Bites, Desserts

if you’re craving cheesecake but want something lighter, more balanced, and snack-able, these healthy lower carb blueberry cheesecake bites are AMAZING.

they’re creamy, softly set, perfectly sweet (but not too sweet), and made with simple, wholesome ingredients that actually leave you feeling satisfied.

these are the kind of treat you can keep in the fridge and grab without overthinking it. they bring dessert energy, but are balanced enough for an afternoon snack.

taste + texture

these bites are ultra creamy and smooth thanks to a blend of cream cheese and greek yogurt, with just enough sweetness to feel indulgent without being heavy.

the almond flour crust is soft and tender, not crisp or crumbly, and almost melts into the cheesecake layer once chilled.

the blueberry chia jam on top adds a fresh, jammy pop that balances the richness of the cheesecake perfectly.

why these make the perfect healthy snack or treat

these cheesecake bites are:

lower carb (but not keto or restrictive)
higher in protein than traditional cheesecake
portioned and satisfying
naturally sweetened with maple syrup
made with almond flour instead of refined flours

based on the macros, they’re filling enough to curb a sweet craving without the sugar crash you’d get from classic cheesecake.

they feel indulgent, but they’re balanced, which makes them great for everyday enjoyment, not just special occasions.

how easy they are to make

these are way easier than a full cheesecake:

no water bath
no pre-baking the crust
no complicated steps

everything bakes together in muffin tins lined with parchment paper, then sets up beautifully in the fridge. the hardest part is waiting for them to chill.

they’re perfect if you want something impressive but low effort.

topping ideas besides blueberry jam

the blueberry chia jam is delicious, but these are super versatile. try:

fresh berries with a dusting of powdered monk fruit
raspberry or strawberry chia jam
a drizzle of melted dark chocolate
lemon curd or lemon yogurt swirl
chopped toasted almonds or pecans
cinnamon + a tiny drizzle of honey
plain with a pinch of flaky salt on top

they’re just as good without a topping if you want to keep things extra simple.

storage

store these cheesecake bites in an airtight container in the fridge for 4–5 days.
they also freeze really well.

freeze without toppings for up to 1 month, then thaw overnight in the fridge and add toppings before serving.

if you love Healthy Lower Carb Blueberry Cheesecake Bites, then try these other recipes from upbeetandkaleingitblog!

Deliciously Healthy and Gluten-Free Oat Flour Cinnamon Rolls

Healthy and Easy Homemade Gluten Free Bread

Healthy Pumpkin Spice Greek Yogurt Pancakes

Unbelievable Healthy and Gluten-Free Invisible Apple Bread

Obsession-Worthy Gluten-Free Pumpkin Banana Bread

Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies

Superfood Purple Sweet Potato Longevity Muffins (Gluten-Free!)

Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)

Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins

Healthy Gluten Free Cinnamon Roll Greek Yogurt Pancakes

Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips

Gluten-Free Blood Sugar Balancing Protein Biscuits

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Healthy Lower Carb Blueberry Cheesecake Bites

Recipe by MaryCourse: Bites, Desserts

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

227

kcal

APPROXIMATE macros per bite (with jam):
calories: ~227 kcal
protein: ~9 g
fat: ~19 g
carbs: ~9–10 g
fiber: ~2.8 g
net carbs: ~6–7 g

Ingredients

soft almond flour crust (no pre-bake)
1 cup almond flour
2 tbsp coconut sugar
2 tbsp melted butter or coconut oil
1 tbsp milk of choice
1/2 tsp vanilla extract
pinch of sea salt
cheesecake filling
10 oz cream cheese, softened
1/2 cup plain greek yogurt (full-fat or 2%)
2 large eggs, room temperature
3 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
easy blueberry chia jam
1 cup frozen blueberries
1 tbsp chia seeds
1 tbsp maple syrup
3 tbsp water

Directions

prep
preheat oven to 325°f. line a muffin pan with parchment paper muffin cups (or use a silicone muffin mold).
make the crust
in a bowl, mix almond flour, coconut sugar, melted butter, milk, vanilla, and salt until evenly combined. divide evenly between the 11 muffin cups and press down firmly to form the crust. do not bake yet.
make the cheesecake filling
in a mixing bowl, beat the cream cheese until completely smooth. add greek yogurt and mix until creamy and fully combined.add eggs one at a time, mixing just until incorporated. mix in maple syrup, vanilla, and salt.
try to avoid overmixing. pour 1/4 cup filling evenly over the unbaked crusts.
bake
bake at 325°f for 25–26 minutes, until the centers are just set with a slight jiggle. remove from the oven and let cool completely at room temperature.
chill
transfer cheesecakes to the fridge and chill for at least 2 hours (4 hours is best) to fully set and achieve the soft, creamy texture.
blueberry chia jam
add blueberries and maple syrup to a small saucepan. cook over medium heat for 3-4 minutes, stirring and lightly smashing the berries as they soften. stir in chia seeds and cook 1 more minute. remove from heat and let thicken as it cools. spoon jam over chilled cheesecake bites before serving.