We all love blueberry cheesecake, but what if it tasted like ice cream? Yes, please!
These cheesecakes are no-bake, but they're also frozen, which means they're like eating blueberry cheesecake ice cream bites. (Bonus: They're also very easy to make.) You can make your own blueberry sauce using fresh or frozen blueberries in a matter of minutes as the recipe says, or even easier, just buy your favorite jar of ready-made sauce, and get on with this decadent treat.
When you bite into these, you won't believe how good they are. They are like ice cream with the full flavor of blueberry cheesecake. Get ready — your family will ask for more, because truly, they are quite delicious and fun to eat.
Frozen blueberry cheesecake balls recipe
It's fun to eat cheesecake like ice cream bites. In the peak of summer, they are such a delicious dessert or snack to refresh us.
Prep time: 50 minutes | Cook time: 5 minutes | Inactive time: 3 hours | Total time: 3 hours 55 minutes
- 1 cup cream cheese (like Philadelphia)
- 1/8 cup low-fat cream
- 2 tablespoons confectioner's sugar
- 1 cup fresh (or frozen) blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1/2 cup biscuit crumbs
- In a small bowl, mix together the cream cheese, low-fat cream and confectioner's sugar until the mixture is combined well. Freeze for 30 minutes, and while waiting, make the blueberry sauce.
- In a small saucepan over low-medium heat, combine the blueberries, granulated sugar and lemon juice. Cook for 3 minutes, then crush the berries with a fork. If using frozen blueberries, this part takes a few minutes longer.
- In a small bowl, quickly mix together the cornstarch and water until the mixture becomes smooth. Pour it into the saucepan with the blueberries. Mix until the sauce thickens, then set it aside to let it cool down.
- Using a piece of saran wrap, spoon some cream cheese into the middle, then gather all the sides of the wrap to shape the cream cheese into a ball. Open the saran wrap again, and insert some blueberry mixture in the center of the cheesecake ball. Close by gathering the sides again. Repeat until you finish all the ingredients.
- On a plate with the biscuit crumbs, roll the cheesecake balls until they are all covered. If they become too soft to handle, just put them back in the freezer to make them harder.
- Freeze the cheesecake balls for at least 3 hours or until they harden.
More cheesecake recipes
Gluten-free individual blueberry cheesecakes
Mini blueberry, lemon and mascarpone cheesecake