Blueberry cheesecake
This Blueberry Cheesecake is a healthy and delicious dessert option that's low in calories and packed with nutrients. Made with a simple almond crust and a creamy, low-fat cheesecake filling, it's topped with a blueberry compote for added flavor and nutrition.
Equipment
To make this healthy and delicious Blueberry Cheesecake, you'll need a few basic kitchen tools, including a food processor or blender for making the almond crust, a mixing bowl and whisk for the cheesecake filling, a 9-inch springform pan for baking the crust and cheesecake, and a small saucepan for making the blueberry compote. You'll also need measuring cups and spoons and a spatula for mixing and spreading the ingredients. With these simple kitchen tools, you can create a beautiful and nutritious dessert that's sure to impress.
- Food processor or blender
- Mixing bowls
- 9-inch springform pan
- Measuring cups and spoons
- Spatula
Ingredients
This healthy and low-calorie Blueberry Cheesecake requires a few simple and wholesome ingredients, including almond flour, coconut oil, honey, salt, low-fat cream cheese, plain Greek yogurt, eggs, vanilla extract, fresh or frozen blueberries, lemon juice, and cornstarch. These nutrient-dense and delicious ingredients are combined to create a tasty and satisfying dessert that's packed with flavor and nutrition.
For the crust:
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey
- 1/4 teaspoon salt
For the filling:
- 16 oz low-fat cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
For the blueberry compote:
- 1 cup fresh or frozen blueberries
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Method
To make this healthy and delicious Blueberry Cheesecake, you'll start by making the almond crust and baking it in a springform pan. Then, you'll mix the low-fat cream cheese, Greek yogurt, honey, eggs, and vanilla extract together to make the cheesecake filling. Pour the filling over the crust and bake until set. Chill the cheesecake in the refrigerator, then top it with a homemade blueberry compote made with fresh or frozen blueberries, honey, lemon juice, and cornstarch. This recipe takes a bit of time to prepare, but the end result is a beautiful and nutritious dessert that's perfect for special occasions or a healthy treat.
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- In a food processor or blender, pulse the almond flour, coconut oil, honey, and salt until the mixture forms a dough.
- Press the dough into the bottom of the springform pan and bake for 10-12 minutes, or until lightly golden.
- In a mixing bowl, beat the cream cheese, Greek yogurt, and honey until smooth. Add in the eggs and vanilla extract, and mix well.
- Pour the cheesecake filling over the almond crust and smooth out with a spatula.
- Bake the cheesecake for 25-30 minutes, or until the center is set.
- Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
- In a small saucepan, combine the blueberries, honey, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the blueberries break down and the mixture thickens.
- Serve the chilled cheesecake with the blueberry compote on top.
Please ensure you chill for: 2 hours
