Wednesday, June 25, 2014

No-Bake Blueberry Lime Cheesecake Bite Dessert

No-Bake Lemon Cheesecake Bites
I think there are two kinds of people in the kitchen: those who can bake, and those who can cook. I fall into the latter.  So, the only kind of dessert I can make well is one that has very "baking" involved.

So this is my version of dessert, and I surprised to find that it actually was much better than many "cooked" desserts.  The whole thing took just a few minutes to make and I had all the ingredients already in my cupboard (double bonus!).

No-Bake Lime Blueberry Cheesecake Bites


12 Muffin tins
3/4C graham cracker crumbs
3TBSP butter, melted
8oz cream cheese, softened (I used fat-free)
1 (14 oz.) can sweetened condensed milk
1/3C juice from a fresh lime, lemon, or both!
2 packets Splenda or Equal
2TSP  lime/lemon zest
Handful of blueberries, halved
8 oz container frozen whipped topping, thawed


Line 12 muffin pan cups with paper liners.

In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner.
With an electric mixer on medium speed, beat the cream cheese until smooth. Add the condensed milk , lemon/lime juice, and Splenda and mix well. Check for taste, if not sweet enough for you, add a touch more sugar.
Fold in the lime zest, blueberries, and 1 cup of the whipped topping.
Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and refrigerate until firm, at least 3 hours.
When ready to serve, garnish with whipped cream and sliced lime or blueberry, if desired.

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