Low-Carb Blueberry Yogurt Cheesecake

If you love cheesecake but want a lighter, guilt-free version, this Low-Carb Blueberry Yogurt Cheesecake is a game-changer. Imagine creamy, tangy Greek yogurt transformed into a velvety cheesecake base, lightly sweetened with a sugar substitute, and topped with juicy, slightly glazed blueberries. Every bite is smooth, rich, and just the right amount of sweet—without the heavy carbs of a traditional cheesecake. Trust me, once you try this, you’ll forget all about the calorie-laden versions!

Recipe Origin

This cheesecake is inspired by classic New York-style desserts but reimagined for a low-carb, high-protein lifestyle. Greek yogurt gives it a light tang while keeping it packed with protein, and arrowroot powder helps it set perfectly without the need for a heavy crust. It’s ideal for anyone looking to indulge without derailing their healthy eating goals.

Kitchen Tools You’ll Need

Large mixing bowl
Whisk or hand mixer
8-inch springform pan (or any small baking dish)
Small saucepan
Spoon or spatula
Measuring cups and spoons

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Why You’ll Love This Low-Carb Blueberry Yogurt Cheesecake

Versatile: Perfect for breakfast, dessert, or a post-workout treat. Its creamy texture and fruity topping make it suitable for any occasion.
Quick and Easy: No complicated crust or baking techniques. The recipe is straightforward, and the cheesecake sets quickly in the fridge.
Budget-Friendly: Uses simple ingredients you probably already have at home. Greek yogurt, sugar substitute, and blueberries are all staples in a health-conscious kitchen.
Customizable: Swap blueberries for raspberries, strawberries, or even a mix of berries. Add a few drops of lemon juice or zest for a citrusy twist.
Crowd-Pleasing: Light enough for a healthy snack but rich enough to impress guests. Kids and adults alike will love this creamy, fruity dessert.

Chef’s Pro Tips for Perfect Results

Use full-fat Greek yogurt for extra creaminess.
Whisk the yogurt mixture thoroughly to ensure a smooth, lump-free texture.
Chill for at least 2–3 hours (or overnight) to let it set properly.
Gently simmer blueberries for the topping instead of boiling; this keeps them whole and plump.
Add a few fresh mint leaves for a beautiful garnish.

Ingredients in Low-Carb Blueberry Yogurt Cheesecake

Cheesecake Base

Plain Greek Yogurt: Thick, creamy, and protein-packed. Acts as the main body of the cheesecake.
Arrowroot Powder: Natural thickener that helps the cheesecake set without adding carbs.
Vanilla Extract: Adds warm, aromatic flavor for a classic cheesecake taste.
Swerve Confectioner’s Sugar Substitute: Sweetens the dessert without sugar or carbs, keeping it low-calorie and keto-friendly.

Topping

Fresh Blueberries: Plump, juicy, and naturally sweet. Adds freshness and a pop of color.
Swerve Confectioner’s Sugar Substitute: Gently sweetens the berries without making them overly sugary.
Water: Helps create a light glaze for the topping, enhancing the blueberry flavor and shine.

(Note: full ingredient measurements are provided in the recipe card directly below.)

Instructions

Step 1: Preheat & Prep

Preheat your oven to 325°F (160°C). Lightly grease an 8-inch springform pan to ensure easy removal later.

Step 2: Mix the Cheesecake Base

In a large bowl, whisk together Greek yogurt, arrowroot powder, vanilla extract, and sugar substitute until smooth and creamy. Ensure there are no lumps for a silky texture.

Step 3: Bake the Cheesecake

Pour the mixture into the prepared pan. Smooth the top with a spatula for an even finish. Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly.

Step 4: Prepare the Blueberry Topping

While the cheesecake cools, make the topping. In a small saucepan, combine blueberries, sugar substitute, and water. Gently simmer over medium heat for 3–5 minutes until berries soften slightly and a light glaze forms. Stir occasionally to prevent burning.

Step 5: Cool & Chill

Remove the cheesecake from the oven and let it cool to room temperature. Then, transfer to the fridge and chill for at least 2 hours, allowing it to set fully.

Step 6: Assemble & Serve

Once chilled, spoon the blueberry topping over the cheesecake. Slice carefully with a sharp knife and serve chilled. The combination of creamy cheesecake and juicy blueberries is irresistible.

Nutrition Facts

Servings: 6–8
Calories per serving: Varies based on ingredients
Preparation Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes plus chilling

How to Serve Low-Carb Blueberry Yogurt Cheesecake

As a Standalone Dessert: Perfectly creamy and fruity on its own.
With Fresh Berries: Add extra raspberries or sliced strawberries for a colorful plate.
With Whipped Cream: Lightly sweetened whipped cream pairs beautifully.
For Breakfast or Brunch: Serve a small slice alongside granola or a drizzle of nut butter for a protein-packed morning treat.

Make-Ahead and Storage Tips

Prep Ahead: You can make the cheesecake the night before—it actually tastes better after the flavors meld overnight.
Storage Tips: Store in an airtight container in the fridge for up to 3 days.
Freeze Option: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Variations to Try

Mixed Berry Cheesecake: Use a combination of raspberries, blackberries, and blueberries.
Citrus Twist: Add lemon or orange zest to the cheesecake base for a refreshing flavor.
Chocolate Drizzle: Drizzle sugar-free chocolate over the top for a decadent twist.
Nutty Crunch: Sprinkle toasted almonds or pecans over the berries for texture.

Additional Tips

Ensure the cheesecake is fully chilled before slicing—it will cut cleaner and hold its shape.
Avoid overbaking, or it will become dry. The center should still jiggle slightly when done.
For a glossy topping, allow the blueberry glaze to cool slightly before adding to the cheesecake.
Experiment with different sugar substitutes if needed; erythritol blends work well too.

FAQ Section

Q1: Can I use full-fat Greek yogurt instead of non-fat?
A1: Yes! Full-fat yogurt makes the cheesecake creamier and richer in flavor.

Q2: Can I make this dairy-free?
A2: Substitute Greek yogurt with a thick coconut yogurt. The texture may vary slightly.

Q3: How do I prevent the cheesecake from cracking?
A3: Avoid overmixing and ensure the oven temperature is accurate. A water bath can help prevent cracks.

Q4: Can I use frozen blueberries?
A4: Yes, but thaw and drain them first to prevent excess liquid.

Q5: How long should I chill it?
A5: At least 2 hours, but overnight is best for firm slices.

Q6: Can I add a crust?
A6: Optional. A low-carb almond flour crust works beautifully.

Q7: Can I use honey or sugar instead of Swerve?
A7: You can, but it will increase the carbs and calories.

Q8: How should I store leftovers?
A8: Keep in an airtight container in the fridge for up to 3 days.

Q9: Can I double this recipe?
A9: Yes! Use a larger baking pan and adjust baking time slightly.

Q10: Can I serve it warm?
A10: It’s best chilled, but you can serve at room temperature if preferred.

Conclusion

This Low-Carb Blueberry Yogurt Cheesecake is proof that healthy desserts can be indulgent, satisfying, and stunning. It’s creamy, fruity, and light enough to enjoy without guilt. Whether you’re hosting brunch, treating yourself after a long day, or sharing with friends, this cheesecake hits all the right notes. The tangy yogurt base, sweet glaze of blueberries, and gentle hint of vanilla create a dessert that feels both special and effortless. Give it a try—you’ll be amazed at how such simple ingredients can deliver a decadent, low-carb masterpiece!

Low-Carb Blueberry Yogurt Cheesecake