It is way too hot to be baking desserts, in my opinion. Way too hot.

Luckily I’ve come up with an easy cheesecake-inspired dessert that doesn’t require you to turn on an oven!  If you like blueberry cheesecake, then you’ll love these.

As a new member of the Walkers Shortbread Society, I was invited to participate in this month’s campaign, which paired Walkers Shortbread with Bonne Maman Wild Blueberry Preserves in honor of National Blueberry Month. I wanted to make something easy but indulgent-tasting, as well as something portable to take to summer parties and get-togethers. I hit the mark on all three with these cheesecake balls!

Instead of the usual graham cracker crust, I’ve used shortbread cookie crumbs both inside the filling and as a coating. The slight tartness from the wild blueberry preserves plus the fragrant lemon zest helps offset the richness from the cream cheese and the shortbread. The cheesecake mixture is chilled before rolling into balls and being coated in shortbread cookie crumbs, making these perfect on a hot summer day. I’ve got to say, I’m really liking the idea of using shortbread crumbs as a crust for cheesecake, the rich buttery taste is a perfect complement to the filling.

I may or may not have had 3 of these in one day. I won’t tell if you do as well! Shhhh!

Disclosure – I was provided with Walkers Pure Butter Shortbread Rounds and Bonne Maman Wild Blueberry Preserves as part of my participation in the Walkers Shortbread Society but received no other compensation and my opinions are my own.

Blueberry Lemon Cheesecake Balls with Shortbread “Crust”

Ingredients

2 packages Walkers Shortbread Rounds

1 8 oz. package cream cheese, room temperature

1/3-1/2 cup light brown sugar

ground cinnamon (optional)

1/2 tsp. vanilla extract

zest of one lemon

1/4-1/3 cup Bonne Maman Blueberry Preserves

Preparation

Place shortbread rounds in blender or food processor and pulse until reduced to fine crumbs. Reserve about 1/2-3/4 cup for “crust” and set aside.

In a medium-sized bowl, combine cream cheese, sugar, cinnamon, and vanilla extract. Taste for sugar and add more if needed.

Add the lemon zest and blueberry preserves to cream cheese mixture.

Add shortbread crumbs and stir to combine thoroughly. You may need to use your hands to make sure the crumbs are mixed in. Taste and add more brown sugar if needed. It shouldn’t be too sweet, but enough to offset the richness of the shortbread and to get that cheesecake taste.

Chill mixture in refrigerator for at least an hour.

Use a tablespoon to scoop out rounds of the cheesecake mixture and use hands to form into balls. Dip cheesecake balls into the reserved shortbread crumbs and coat on all sides. You should be able to get at least 9-12 cheesecake balls.

Chill before serving and keep any remaining balls in refrigerator.

Enjoy!

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