Whip up this creamy, guilt-free Low Carb Blueberry Yogurt Cheesecake. Enjoy this healthy, fruity dessert that fits your lifestyle.
Yogurt Cheesecake
Instead of baking an entire cheesecake in a pie plate, you’ll make six individual cheesecakes in ramekins. This is a wonderful way to make cheesecake for a party or to help you stay disciplined with portion control.
It’s incredibly rich and creamy and topped with real, juicy blueberries. There are 9 grams net carbs in each cheesecake.
Yes, it’s higher in carbs, so I called it a low-carb recipe instead of a keto recipe. But if you can organize your macros so you fit this in, it’s definitely worth it.
It’s high in fiber and healthy fats, plus it even has protein in it, too. Every single bite is a velvety delight!
Blueberry Cheesecake
You’ll need either a blender or a food processor to make this recipe. This is because you’ll need to blend together the Greek yogurt, arrowroot powder, vanilla extract and some Swerve confectioner’s sugar substitute.
You just can’t mix it together in the same way with a wooden spoon or whisk.
I called this a blueberry cheesecake, but I didn’t add any blueberries into the filling. So if you want to change the toppings and use strawberries, raspberries, or a combination of all three, go ahead!
You can make it taste however you want by using your favorite fruit.
Low-Carb Blueberry Cheesecake
Most recipes for cheesecake use cream cheese as the base. But this time, I used Greek yogurt.
It has a lot more protein in it, so I wanted to give it a boost of nutrition. The only downside is that Greek yogurt isn’t nearly as thick or stable as cream cheese.
To help with this, I blended some arrowroot powder in with it. The result is a cheesecake that tastes like cream cheese.
It’s a near-perfect dupe! Remember, only use Swerve confectioner’s sugar substitute.
Any other kind of sweetener will affect how the Greek yogurt and arrowroot powder combine and set.
Low-Carb Yogurt Cheesecake
Since it is higher in carbs, I suggest watching what you eat with it. But if you’re going to serve it at a party, I have a bunch of other low-carb desserts you can bake and share with your friends.
Low-Carb Strawberry Pretzel Parfait is another yogurt-based low-carb, fruity dessert. It will look perfect next to the mini blueberry cheesecakes or make some Keto Carrot Cake Roll-Ups.
They’re perfect for anyone who needs gluten-free desserts. And my kids keep asking me to make Low Carb Cookies and Cream Fluff.
It’s easy to portion for parties and has that popular Oreo flavor.
How To Keep Cheesecake Fresh
If you don’t have much time to prep before your dinner or party, make the cheesecakes ahead of time. Wrap each ramekin up tightly to keep all the air out and store them in the refrigerator.
They will stay fresh for about five days max.
Then, when you’re ready to serve or eat them, place them in the oven and bake them according to the directions. I don’t recommend freezing them, however.
While it could work, it might also change the consistency a bit.
Low-Carb Blueberry Yogurt Cheesecake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this low-carb blueberry yogurt cheesecake recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Net Carbs: 9 net carbs per serving
Ingredients:
- Plain Greek Yogurt
- Arrowroot powder
- Vanilla extract
- Swerve confectioners sugar substitute
For the topping:
- Fresh blueberries
- Swerve confectioners sugar substitute
- Water
Instructions:
Blend together the Greek yogurt, arrowroot powder, vanilla and ½ cup of Swerve in a mixing bowl until well combined.
Pour the mixture into well greased ramekins, and cook in a 350 degree preheated oven for 30 minutes.
While the cheesecake is cooking, place the blueberries, Swerve and water in a skillet or saucepan over medium low heat, and saute until the blueberries begin to burst open.
Allow the sauce and cheesecakes to cool.
Spoon the sauce over the cheesecake before serving.
Pin for later!
Follow me on Pinterest!
Low Carb Blueberry Yogurt Cheesecake
Whip up this creamy, guilt-free Low Carb Blueberry Yogurt Cheesecake. Enjoy this healthy, fruity dessert that fits your lifestyle.
Ingredients
Cheesecakes
- 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
-
Blend together the Greek yogurt, arrowroot powder, vanilla and ½ cup of Swerve in a mixing bowl until well combined.
-
Pour the mixture into well greased ramekins, and cook in a 350 degree preheated oven for 30 minutes.
-
While the cheesecake is cooking, place the blueberries, Swerve and water in a skillet or saucepan over medium low heat, and saute until the blueberries begin to burst open. Allow the sauce and cheesecakes to cool.
-
Spoon the sauce over the cheesecake before serving.
Recipe Notes
Calories: 345 Net Carbs: 8 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Blueberry Recipes
What else can you make with blueberries? Well, if you enjoyed this low-carb blueberry yogurt cheesecake, then here are some more creative and tasty keto recipes with blueberries.
