Indulge in this Guilt-Free Blueberry Cheesecake, a superb no-crust dessert that’s perfect for anyone watching their sugar intake but not willing to compromise on taste. Made with light cream cheese and Greek yogurt, this cheesecake is enhanced by the natural sweetness of blueberries and a hint of unique caramel essence. It’s a refreshing twist on traditional cheesecake, offering a creamy texture and a burst of berry flavor without any added sugar.
Why You'll Love This: This cheesecake stands out due to its healthy twist—using stevia as a sweetener and incorporating protein-rich Greek yogurt. The result is a creamy, satisfying dessert that feels indulgent while being diet-friendly. Its simplicity and the delightful contrast of the sweet berry sauce against the smooth cheesecake will make it a favorite at any gathering or as a personal treat.
Perfect Occasion: Ideal for health-conscious celebrations, summer gatherings, or as a refined dessert for a cozy night in. It’s also perfect for those looking for a lighter dessert option that doesn’t skimp on flavor, making it great for brunches, potlucks, or as a sweet ending to a festive meal.
Decoration Tips:
- Berry Topping: Add fresh blueberries on top for an extra burst of freshness and color.
- Mint Garnish: A few mint leaves can add a touch of green and a refreshing aroma.
- Crumbled Topping: Sprinkle a light dusting of crushed sugar-free biscuits or nuts for a bit of crunch and contrast to the creamy texture.
Ingredients:
- 550g light cream cheese
- 400g Greek yogurt (10% fat or lower)
- 100g stevia (or adjust to taste, other sweeteners can also be used)
- 125g blueberries
- 2 eggs
- Vanilla or caramel essence (optional)
- For the Blueberry Sauce:
- 125g blueberries
- 1 teaspoon cornstarch
- 2 tablespoons stevia (or to taste)
- Water as needed
Recipe:
- Prepare the Filling:
- In a large bowl, mix together cream cheese, Greek yogurt, eggs, stevia, and essence until smooth.
- Gently fold in 125g of blueberries.
- Pour the mixture into a 20cm baking form.
- Bake:
- Preheat oven to 180°C (356°F).
- Bake the cheesecake for about 60 minutes, or until set and a toothpick comes out clean.
- Allow to cool completely.
- Make the Blueberry Sauce:
- In a small saucepan, combine 125g blueberries, a little water, stevia, and cornstarch dissolved in water.
- Cook over medium heat until the sauce thickens to the desired consistency.
- Let the sauce cool slightly before pouring over the cooled cheesecake.
- Chill:
- Refrigerate the cheesecake for at least 5 hours, preferably overnight, to set properly.
- Serve:
- Slice and serve chilled, garnished with extra blueberries and a sprinkle of crushed biscuits if desired.
Enjoy this Guilt-Free Blueberry Cheesecake, a creamy and delightful dessert that proves you can have your cake and eat it too, even on a diet!