Description
This Low-Carb Blueberry Yogurt Cheesecake is a creamy, guilt-free dessert made with Greek yogurt, sweetened naturally with a sugar substitute, and topped with fresh, juicy blueberries.
Ingredients
Scale
- 2 1/4 cups plain Greek yogurt
- 2 tbsp arrowroot powder
- 1 tsp vanilla extract
- 1/2 cup Swerve confectioner’s sugar substitute
- Topping:
- 1 cup fresh blueberries
- 1/4 cup Swerve confectioner’s sugar substitute
- 2 tbsp water
Instructions
- Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- In a mixing bowl, combine Greek yogurt, arrowroot powder, vanilla extract, and 1/2 cup Swerve. Mix until smooth and creamy.
- Pour the mixture into the prepared springform pan and smooth the top with a spatula.
- Bake for 35–40 minutes or until the edges are set and the center slightly jiggles.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before adding the topping.
- To make the blueberry topping, combine blueberries, 1/4 cup Swerve, and 2 tbsp water in a small saucepan. Cook over medium heat for 5–7 minutes until the blueberries release their juices and the mixture thickens slightly.
- Let the topping cool, then spoon over the chilled cheesecake before serving.
Notes
- Use full-fat Greek yogurt for a creamier texture.
- Arrowroot powder helps thicken the cheesecake without adding carbs.
- Can be made a day ahead and stored in the refrigerator.
- Optional: garnish with fresh mint leaves for presentation.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 150
- Sugar: 3g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 5mg