My parents were around in full force this summer. It was a huge help to me but it also meant my kids were exposed to a whole host of foods that mommy does not want them eating. Let’s see, there was the day that Kenya
innocently told me that my father bought him “some” gum at the car wash (sugar free Trident with Aspartame to be exact). We later found Chloe playing unusually quietly and chewing something. Next to her were 15 empty gum wrappers. When we asked her where everything went that was in the wrappers she said, “in my tummy”. Then there were the times my dad let Kenya order “a drink in a red can that was really sweet with bubbles in it,” but of course Kenya was told to not say anything to me. Are you starting to see a pattern here with my dad and his knowledge
of what is and is not ok to feed kids?
Or how about the day that I made these Blueberry Cheesecake Bites and Kenya said, “Grandpa took me to the Cheesecake Factory. I love cheesecake.” Now, I have nothing against cheesecake — it was one of my favorite desserts as a kid — but I get cavities just thinking about the mounds of sugar that most recipes call for. This version is different and has become one of my kids’ new favorite sweet treats. Since they are bite-sized, contain no refined sugar, have tons of fresh blueberries and even a whole wheat and oat crust, I feel a lot better offering these to my kids for dessert than a lot of the alternatives.
Blueberry Cheesecake Bites
Ingredients
Crust:
- 1 cup old fashioned oats
- 1/2 cup whole wheat flour
- 1/2 cup light brown sugar
- 6 tablespoons unsalted butter, chilled
Filling:
- 4 ounces cream cheese, room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/3 cup light brown sugar
- 1 cup fresh blueberries
Instructions
- Preheat oven to 300 F.
- To make the crust, place the first 3 ingredients in a food processor and pulse to chop oats.
- Add the butter and pulse to combine.
- Press the crust on the bottom of a parchment-lined 8 x 8 baking dish and flatten evenly with your hands. Bake for 10 minutes to set, then allow to cool.
- Lower the oven temperature to 250 F.
- To make the filling, place the first 5 ingredients in a bowl and beat to combine.
- Fold in the blueberries.
- Pour the batter on top of the crust and bake for 1 hour.
- Cool and then chill until ready to serve.
- Cut into squares and serve.*
- *To get clean squares, wipe your knife between each slice.
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i am wondering if i need the food processor for this? i don’t have one… can’t i just mix the crust ingredients as is?
i made this for my sons second bday party…everyone gobbled it up and wanted more! yes it is a lot of crust…i pat the crust on the bottom and around the sides on my circular springform pan. i made the filling..was way too little..so i doubled it..so the cooking time was about 1hour 40 mins. after cheesecake chilled a bit i added thin layer of strawberry sauce and left it in the fridge over night.. omg it look gorgeous. thanks for the recipe!
I just made these, AMAZING!!!!! My kids LOVED them, including my hubs and made a friend try them tonite! 😉
I agree with Sarah and the crust, thought about using the same size pan, but jsut double the filling part. Mine was still a bit gooey in the middle after an hour, but I put it in the frig and it set up really good!
Gonna make these again FOR SURE!!! Thanks for this recipe, sooooo good!
These were delicious, probably my favorite weelicious recipe to date and I’ve tried quite a few. 🙂 However, I did feel that there was too much crust compared to filling (I used an 8×8 pan, but the ones in the photo appear to have thinner crust and more filling than mine did) and the crust didn’t get crispy enough with the 10 minutes of pre-baking since it was so thick. I think next time I will keep double the filling but keep the crust the same and use a 9×13 pan. Also, after 60 minutes the filling was still soup so I had to bake for an extra 30 minutes and turn the temp up to 350 for the last 10 minutes. I did use slightly less sugar than called for in the crust (next time I’ll just use 1/4 cup packed or try honey instead) and in the filling I substituted 1/4 cup honey for the 1/3 cup sugar (perhaps this contributed to the longer baking time needed). It was still plenty sweet with these adjustments. Oh, and frozen blueberries work great too – no need to defrost or anything (this could have been the baking time cause too, but I often use frozen blueberries in recipes and don’t have to adjust the baking times). I will definately make this again and again – thanks! Almost forgot to add that I had to also substitute full-fat Greek yogurt for the sour cream since that’s what I had and it seemed to work great.