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Blueberry Lemon Cheesecake Bites

Back-to-School is in full swing at our house.  Isabella went back a few weeks ago, but Sophia just started her first year of pre-school last Tuesday.  I’m still working to get in the habit of packing two lunches  and getting everyone dressed and out the door on time (even just two days a week).  Easy breakfast ideas and quick lunchbox treats are my saving grace right now! 

I decided to make it like my Pumpkin Cheesecake Rolls, instead of as one large pan, so they are perfectly bite-sized for breakfast and ready to pop in the lunchbox for a treat.

Blueberry Lemon Cheesecake Bites

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12
Calories: 85kcal
Author: Emily Grace

Ingredients

  • 4 oz cream cheese softened
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg yolk
  • 2 tbsp Smucker's Fruit and Honey Blueberry Lemon Fruit Spread
  • 2 tubes of Crescent Rounds

Instructions

  • Beat the cream cheese and sugar until fluffy.
  • Gently mix in the egg yolk and vanilla.
  • Prepare the crescent rounds by taking them out of the tube (do not unroll them!).
  • Use your thumb to press an indentation into the middle of each round (try to form a little cup).
  • Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread. Use a toothpick to mix the two together. These will puff up while baking, but be careful not to overfill them.
  • Bake at 350 degrees for 15-18 minutes.

Nutrition

Calories: 85kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 68mg | Potassium: 13mg | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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