These Vanilla Bean Greek Yogurt Cheesecakes with Blueberry Compote are lightened up, but they’re just as creamy and flavorful as traditional full-fat cheesecake. The easy blueberry compote takes this gluten free and refined sugar-free dessert over the top!
I could do happy dances in the sunshine about how excited I am for Spring, and soon enough, summer! Not that we’ve had much of a brutal winter here in San Diego, but it has been abnormally rainy.
I’m definitely ready for the sunshine to come back…that’s one of the reasons I moved back to California, after all. We had some nice 78°F weather the other day, so I think it’s fair to say that the sunshine is returning.
With the sun comes the return of some of my favorite produce – summer squash, rhubarb, and berries galore. I can find fresh berries at the farmers market year round (#blessed), but during the sunny months, they become way more delicious and way more affordable.
When that happens, I stock up and just about everything in my kitchen becomes berry-topped. It’s hard to resist a treat topped with beautiful, juicy berries – don’t you think?
These Vanilla Bean Greek Yogurt Cheesecakes with Blueberry Compote were made with some of the first blueberries of the year, but because the compote is cooked down, fresh isn’t necessary. Until blueberry season is in full swing, frozen is just fine to use.
These little cheesecakes are definitely the perfect vessel to highlight the blueberry compote, but they’re also delicious enough to stand on their own. These vanilla bean cheesecakes are a lightened up version of regular cheesecake, with light cream cheese and Greek yogurt replacing the regular full fat cream cheese.
Despite the lower fat content, these mini cheesecakes are still incredibly creamy and smooth. They’re just barely sweetened with honey, and flavored with vanilla – I adore the little vanilla bean specks, and the warm vanilla flavor is perfect against the tanginess.
The crust, made with almond flour, honey, butter, and cinnamon, tastes eerily similar to graham cracker crust. It works perfectly with the smooth cheesecake and the blueberry compote.
Sooo, as soon as you can get some delicious blueberries in your hands, I recommend a batch of these Vanilla Bean Greek Yogurt Cheesecakes with Blueberry Compote makes its way into your kitchen. They’re incredibly smooth, creamy, tangy, fruity, and delicious. And isn’t everything better when it’s mini? :) Enjoy!
Remember to #bakerita if you try the recipe!
Greek Yogurt Vanilla Bean Cheesecakes with Blueberry Compote (Gluten Free + Refined Sugar Free)
For the crust
For the cheesecake filling
For the blueberry compote
- 1 cup + ½ cup blueberries divided
- Juice and zest of ½ lemon
- 2 tablespoons water
Preheat your oven to 350°F. Line a standard-sized muffin pan with 12 muffin liners.
In a bowl, combine the meted butter, honey, almond flour, sea salt, and cinnamon. Stir until completely combined. Spoon about a tablespoon of the crust into each of the 12 muffin papers, pressing into the bottoms using your fingers or a spoon. Bake for 10 minutes and let cool while preparing the filling.
- In a large bowl or stand mixer, beat the cream cheese until smooth. Add the Greek yogurt, honey, egg and vanilla extract. Beat for a few minutes until completely smooth. Divide the filling evenly between the muffin liners.
- Bake in the oven for 22-25 or so minutes, until centers are set (they may have a very slight jiggle still).
- Allow to cool completely and then place in the refrigerator to chill while preparing the compote.
For the compote, heat 1 cup blueberries, lemon juice & zest, and water in a small saucepan. Bring to a simmer and cook for 10 minutes, until the berries have broken down. Add the remaining ½ cup of blueberries and simmer for another 3 minutes. Remove from heat and let cool slightly before topping each mini cheesecake with a spoonful of compote.
- Store leftovers in the refrigerator.