This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
This healthy blueberry cheesecake with sauce is amazing and it could not be easier to make! It has everything you’re looking for in a cheesecake without all of the fat. This cheesecake has blueberries in it and I’ve made a delicious blueberry sauce to go on top! The sauce complements the blueberry cheesecake perfectly. I love topping this amazing and healthy blueberry cheesecake with my favorite whipped cream and drizzling the blueberry sauce on top!
How To Make Healthy Blueberry Cheesecake
Start by adding the fat-free cottage cheese, 0 fat Greek yogurt, and blueberries to the blender. Then, zest the lemon. Avoid zesting the pith (the white part) of the lemon as it is bitter. Zest enough lemon so you have some to use in the sauce later. After that, squeeze the lemon and add the lemon juice to the bowl with the lemon zest. Also, squeeze a little extra lemon juice for the sauce later.
Then, add the lemon zest and lemon juice to the blender. Next, add the vanilla, a pinch of salt, flour, and monk fruit or sugar to the blender. This means all ingredients will go into the blender except the eggs, which will be pulsed in later. Make sure to blend everything until the ingredients are thoroughly combined. After everything is blended, add the 2 eggs and extra yolk to the blender. Make sure not to blend the eggs, and instead, lightly pulse them. The eggs don’t need to be whipped around and blended as much which is why you will pulse them.
Next, spray your silicone muffin pan lightly with oil so the cheesecakes don’t stick. Then, pour the cheesecake batter into the muffin pan. This recipe will make about 16-18 cheesecakes. Bake the cheesecakes at 350 degrees F for 22-24 minutes. Once they are baked, let them cool at room temperature for an hour and then put them in the fridge so they can cool overnight.
How To Make The Delicious Blueberry Sauce
To start making the delicious blueberry sauce put the blueberries, monk fruit or sugar, lemon zest, lemon juice, and vanilla in a saucepan. After that, mix all of the ingredients. Then, in a small bowl, combine the warm water and cornstarch by lightly mixing them together. The warm water helps the cornstarch dissolve. Next, add the mixture to the saucepan. Transfer the saucepan to the stove and thoroughly combine all of the ingredients on low to medium heat. The blueberry sauce will thicken up. Make sure the sauce is cool before putting it on top of your cheesecake. Once it’s cooled, drizzle the blueberry sauce on top and enjoy!
A Few Notes & Tips
Should You Use Fresh or Frozen Blueberries in This Healthy Blueberry Cheesecake?
In this recipe, you can use fresh or frozen blueberries. However, because the blueberries are cooked in the sauce and cheesecake, I prefer to use frozen blueberries. This is because they are usually more affordable than fresh blueberries, and in the end, you won’t be able to tell the difference in this cheesecake. I used frozen wild blueberries in this recipe and I love the added flavor they provide. If you can’t find them in the frozen section you can use regular blueberries.
What’s the Difference Between Blueberries and Wild Blueberries?
You may be wondering what the difference is between blueberries and wild blueberries. Well, wild blueberries are grown in the wild and they are hand-harvested. Also, they are smaller in size and packed with flavor. On the other hand, regular blueberries are cultivated, planted, and grown on bushes. They’re also delicious but contain more water and are not as flavorful as wild blueberries. Either way, blueberries are packed with antioxidants and vitamin C.
Should You Buy Organic or Non-Organic Blueberries?
You may be wondering if you should use organic or non-organic blueberries in this recipe. Well, cultivated blueberries are part of the dirty dozen and are known to be sprayed with many chemicals. Also, the thin skin of the blueberries makes it easy for the chemicals to absorb into the blueberries. However, wild blueberries don’t tend to be sprayed with pesticides because they are grown in the wild. I try and buy organic or wild blueberries whenever possible.
Should You Clean Your Blueberries?
If you’re using frozen blueberries all you have to do is rinse them with water and let the excess water drain before adding them to the recipe. If you’re using fresh blueberries I recommend washing them with either a fruit and vegetable wash or 3 parts water to 1 part vinegar. Just let the blueberries sit for about a minute before rinsing them.
What To Do With All Your Healthy Blueberry Cheesecakes
This recipe makes 16-18 individual cheesecakes. Therefore, you will probably have a lot of leftovers. But, don’t worry because you can keep the leftovers in the refrigerator for 2-3 days in an air-tight container or you can freeze them to enjoy later!
Other Recipes You Will Enjoy!
- Easy Blueberry Muffins With Lemon Glaze
- Double Chocolate Chip Cookies Amazing and Healthy
- The Best Healthy Apple Pie Filling
- Banana Apple Muffins That You Will Love
- Check out our YouTube channel for recipe videos!
AMAZING AND HEALTHY BLUEBERRY CHEESECAKE WITH SAUCE
Ingredients
- 16 ounces fat-free cottage cheese
- 1/2 cup 0-fat Greek yogurt
- 1 cup wild blueberries (or substitute for regular blueberries)
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons flour
- 3/4 cup sugar or monk fruit
- 2 eggs
- 1 extra egg yolk
FOR THE SAUCE
- 1 cup wild blueberries (or substitute for regular blueberries)
- 2-3 tablespoons sugar or monk fruit
- 1 teaspoon lemon juice
- 1/2-1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1/4 cup warm water
- 2 tablespoons cornstarch
Instructions
- Add the fat-free cottage cheese, 0 fat greek yogurt, and blueberries to the blender. Then, zest the lemon. Avoid zesting the pith (the white part) of the lemon as it is bitter. Zest enough lemon so you have some to use in the sauce later. After that, squeeze the lemon and add the lemon juice to the bowl with the lemon zest. Also, squeeze a little extra lemon juice for the sauce later. Then, add the lemon zest and lemon juice to the blender. Next, add the vanilla, a pinch of salt, flour, and monk fruit or sugar to the blender. (All ingredients will go into the blender except the eggs).
- Blend everything until the ingredients are thoroughly combined. After everything is blended, add the 2 eggs and extra egg yolk to the blender. Make sure not to blend the eggs, and instead, lightly pulse them. The eggs don’t need to be whipped around and blended as much which is why you will pulse the eggs.
- Spray your silicone muffin pan lightly with oil so the cheesecakes don't stick. Then, pour the cheesecake batter into the muffin pan. This recipe will make about 16-18 cheesecakes. Bake at 350℉ for 22-24 minutes. Once they are baked, let them cool at room temperature for an hour and then put them in the fridge so they can cool overnight.
FOR THE DELICIOUS SAUCE
- Add the blueberries, monk fruit or sugar, lemon zest, lemon juice, and vanilla to a saucepan. Mix all of the ingredients.
- In a small bowl combine the warm water and cornstarch by lightly mixing them together. The warm water helps the cornstarch dissolve. Then, add the mixture to the saucepan.
- Transfer the saucepan to the stove and thoroughly combine all of the ingredients on low to medium heat. The blueberry sauce will thicken up. Make sure the sauce is cool before putting it on top of your cheesecake. Once it’s cooled, drizzle the blueberry sauce on top and enjoy!
Video
Notes
- Blueberries: In this recipe, you can use fresh or frozen blueberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
