Free 12WBT Recipe: Crustless Blueberry Cheesecake

Nutrition // Caroline Attwood

If you’re after a light but decadent dessert, this cheesecake recipe is the answer! It’s also incredibly simple to make.

Crustless Blueberry Cheesecake

  • 10 serves
  • 10 min prep time
  • 35 min cooking time
  • 111 calories per serve

Ingredients

  • 1g olive oil spray
  • 210g extra light cream cheese
  • 200g low fat Greek yoghurt
  • 1/3 cup sugar (69g)
  • 2 cage free eggs (102g)
  • 2 tablespoons plain flour (22g)
  • 1 tablespoons lemon juice (21g)
  • 2 teaspoons vanilla essence (10g)
  • 1/2 cups frozen blueberries (80g)
  • 50g fresh blueberries

Method

  1. 
Preheat oven to 160C. Spray 10 small ramekins or ovenproof dishes with oil spray.
  2. Place the cream cheese, yoghurt, sugar, eggs, flour, lemon juice and vanilla essence in a large bowl and whisk until smooth. 
Add the blueberries and stir through until well combined.
  3. Divide the mixture between the ramekins.
  4. Bake for 35 minutes or just until firm in the centre.
 Set aside for 1 hour to cool, then place in the fridge to chill.
  5. Serve the cheesecakes with extra fresh or frozen blueberries.

Mish Tips

  • Member tip:
 It’s a bit tricky to remove the cheesecakes so I prefer to serve them in the ramekin.

  • Try these yummy cheesecakes using raspberries or a combination of both.
  • Member recipes are ones that have been submitted to 12WBT when requested which tick all the boxes in terms of health, nutrition, calories & taste.
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