Healthy Blueberry Cheesecake Recipe

Healthy Blueberry Cheesecake Recipe

This quick and easy recipe is simple to prepare and ideal for those who want the indulgence of a cheesecake, but want to keep it on the healthy side. The tartness of the blueberries against the vanilla cream is a crowd pleaser, making this healthy blueberry cheesecake the perfect dessert for sharing with friends or family. 


Of course there is nothing wrong with a traditional cheesecake, but we love creating recipes for healthy eating, so we’ve swapped out some ingredients and lessened the sugar amount to create this delicious healthy dessert.

 

 

Makes 10 portions


INGREDIENTS

For the crust

90g of crispy oat flakes 

1 tbsp powdered stevia

1 tbsp coconut oil

1 large egg white (at room temperature)


For the filling

250g of plain nonfat Greek yogurt (at room temperature)

215g light cream cheese (at room temperature)

2 tsp vanilla extract

1 ½ tsp stevia

1 ½ tbsp arrowroot or cornstarch

2 large egg whites (at room temperature)

175g frozen organic (if possible) blueberries

1 lemon (for shavings)

We also love to add vanilla ice cream for a bit more sweetness - if you want to give it a go, add 250g of ice cream.


 

METHOD

For the crust

  1. Preheat the oven to 150°C and line a 20cm by 20cm square baking tin with parchment paper.
  2. To prepare the crust, add the oat flakes to a blender/food processor and pulse until they turn into fine crumbs.
  3. Transfer the crumbs to a bowl and stir in the powdered stevia.
  4. Add the coconut oil and egg white and whist together until all ingredients are combined.
  5. Gently press the mixture into the bottom of the prepared tin using a spatula and bake at 150°C for 13-16 minutes or until firm and then cool completely to room temperature.

For the filling

  1. Defrost the blueberries for 30 minutes so the juices start to seep.
  2. While you wait, start shaving the lemon for your lemon zest and set aside.
  3. Beat the cream cheese in a mixer until smooth.
  4. Add the stevia and Greek yogurt and then beat for a further 2-3 minutes.
  5. Now add the ice cream (optional), lemon zest and cornstarch and beat for a third time until the mixture is completely smooth.
  6. Pour the mixture onto the baked crumbs which have lined the tin.
  7. Ripple through the blueberries and their juices.
  8. Cover and deep freeze. Once frozen solid, turn the frozen cheesecake out from its tin and leave for 5 mins before tucking in to your delicious, yet healthy blueberry cheesecake dessert. 


-

 

For people on the go, Simple Foods delivers healthy, home cooked and ready-made meals like this straight to your front door or work space. Sustainable practices are hugely important to us and we want Simple Foods to be part of creating a better environment. Our UK based food boxes mindfully source produce from British farmers and we recycle or repurpose all of our packaging.


Leave a comment