Low Sugar Blueberry Cheesecake
Indulge guilt-free with this creamy and luscious Low Sugar Blueberry Cheesecake, a dessert that pairs rich, velvety cream cheese with the natural sweetness of blueberries for a perfectly balanced treat. Sweetened with monk fruit for a lower-sugar alternative, this recipe creates a buttery graham cracker crust layered with a smooth cheesecake filling, topped with a vibrant homemade blueberry sauce. With just 20 minutes of prep time and a simple oven-bake technique, it’s an ideal dessert for gatherings or any special occasion. Each bite is a harmony of tangy Greek yogurt, fragrant vanilla, and juicy blueberries, all while being mindful of sugar content. Refrigerate overnight for the best texture, slice, and enjoy a dessert that’s as wholesome as it is decadent! Perfect for those seeking a lightened-up dessert option.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated monk fruit sweetener
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated monk fruit sweetener
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 0.5 cups Plain Greek yogurt
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Granulated monk fruit sweetener (for topping)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated monk fruit sweetener, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the bottom of a cup to press it evenly across the surface. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated monk fruit sweetener until smooth and creamy, about 2 minutes.
Add the vanilla extract and one egg at a time to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Gently fold in the Greek yogurt using a spatula until the mixture is smooth and creamy.
Pour the cheesecake batter over the cooled crust and spread evenly. Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is still slightly jiggly but the edges are set. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
While the cheesecake is cooling, prepare the blueberry topping: In a small saucepan over medium heat, combine the blueberries, cornstarch, water, and 2 tablespoons of granulated monk fruit sweetener. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and the blueberries release their juices.
Once the cheesecake has cooled to room temperature, pour the blueberry topping over the top, spreading gently with a spatula.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
Carefully remove the springform pan ring, slice the cheesecake, and serve.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 8.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
