Blueberry Cheesecake Bites. Top with a few fresh blueberries, then drizzle with a teaspoon of honey. Speaking of food, these No-Bake Blueberry Cheesecake Bites are perfect for this time of the year. They are incredibly easy to make and perfect for get-togethers with friends and neighbors.

The swirl is a mixture of blueberries, sugar, lemon juice, water, and cornstarch cooked down in a saucepan. You'll cook the blueberries, sugar, and lemon juice down until the mixture starts to boil. Blueberry cheesecake bites are no-bake and completely egg-free. You can have Blueberry Cheesecake Bites using 11 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Blueberry Cheesecake Bites

It's 2 of tubes crescent rolls (dough or rolls).
Prepare of Filling.
You need 2 (8 oz.) of packages cream cheese.
Prepare 1/2 cup of sugar.
Prepare 1 of egg yolk.
Prepare 1 tsp. of vanilla.
It's 1 cup of blueberries (frozen or fresh).
You need of Topping.
It's 1 of egg white.
Prepare 3/4 cup of sugar.
It's 1 tsp of cinnamon.

A sweet graham cracker crust, dreamy cream cheese filling, and bursting blueberry preserves make this bite-sized dessert heavenly! What's better than a blueberry cheesecake you ask? Ingredients Protein Blend (Pea Crisps [Pea Protein, Rice Starch], Pea Protein Isolate), Organic Tapioca Syrup, Confectionary Coating (Sugar, Palm Kernel Oil, Natural Flavor, Sunflower Lecithin, Salt), Gluten-Free Rolled Oats, Almonds, Organic Agave Syrup, Ground Almonds, Rice Crisps (Rice Flour Rice Bran, Honey, Raisin Juice Concentrate, Salt). Cheesecake will puff up a bit, but will deflate when cooled, this is normal.

Blueberry Cheesecake Bites step by step

Bring cream cheese to room temp. Also thaw blueberries if using frozen.
Pre-heat oven to 350 F.
Grease a 9 X 13 cake pan.
Unroll one roll of crescent dough and spread in bottom of cake pan (bottom crust).
Put the filling ingredients, EXCEPT the blueberries, into a mixing bowl.
Using a mixer, mix until smooth and creamy.
As evenly as possible spread the cheese mixture onto the crescent dough in the cake pan.
Evenly spread the blueberries on top of the cheese mixture.
Spread the second tube of dough on top of the blueberries (top crust). If it doesn't cover completely, that is OK, it is hard to get it 100% to the sides. Just don't mess up the filling.
Mix topping sugar and cinnamon together really well..
Mix egg whites until frothy (you are not looking for peaks or anything like that).
Spread egg white on top of top crust.
Sprinkle sugar mixture evenly on top of egg white/crust.
Bake in oven for 35-40 minutes.
Cool in Cake pan. Then after it is room temp., cool in refrigerator. Slice into squares once it is completely cold, for best results in slicing..

Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top. Combine the cream cheese, vanilla and powdered sugar in a mixing bowl (or the bowl of a stand mixer) and use an electric mixer (I used a hand version) to mix the ingredients until thoroughly combined and smooth. Pour into tin and smooth surface. The surface should not be browned, there will be some minor cracks, especially around the blueberries. Cool and then remove cake from pan by loosening edges with a knife.