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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!
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Greek Yogurt Vanilla Bean Cheesecakes with Blueberry Compote (Gluten Free + Refined Sugar Free)
Ingredients
- For the crust4 tablespoons melted butter, or coconut oil
- 2 tablespoons honey, or maple syrup
- 1½ cups almond flour
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- For the cheesecake filling4 ounces light cream cheese, room temperature
- 1 cup plain Greek yogurt, room temperature
- ¼ cup honey
- 1 egg, room temperature
- 1 teaspoon vanilla bean powder, or 2 teaspoons vanilla extract
- For the blueberry compote1 cup + ½ cup blueberries, divided
- Juice and zest of ½ lemon
- 2 tablespoons water
Instructions
- 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.
Is it possible to substitute almond flour for coconut flour? Thanks!
I’m guessing you meant sub coconut flour for the almond flour, since there’s no coconut flour in this recipe. I wouldn’t recommend it because coconut flour is so uniquely absorbent, but if you must, only use 1/3 of the amount called for.
Made these today and they were so delicious! Another amazing recipe!!
So thrilled you’re loving them, Neta! Thanks for the love!
Hey! I want to make these, but don’t want to eat all in one sitting. Will they freeze?
Yes they freeze really well, just store in an airtight container.
Hi, I tried out your recipe recently. Turned out mostly good except for the crust. It was very dark colored and I think slightly burnt. I would love to make these again for this Thanksgiving. Any ideas on what went wrong and how to fix this issue?! Would greatly appreciate it!
Hi Betty, I wish I had more information to help you diagnose the problem, since it’s hard for me to say without any information. Did you change anything about the recipe or the baking temp/time? Is it possible your oven runs hot? Or did you bake the crusts for too long? You could always try not baking the crusts at all before adding the filling! Hope this helps – feel free to reach out if you have any questions.
If you substitute 3.3 ounces of tofu in stead of the cream cheese this recipe still works! It also reduces the calories per cheesecake to around 150. (I used firm, this made my cheesecakes kind of textured so I would recommend using softer tofu)
Thanks so much for sharing this, Alexis!!
My wife and I made these tonight. We overcooked them a bit but they were still delicious. I won’t tell you how many I ate and I am not much of a sweet person but we won’t be needing to freeze any.
Thank you for sharing your amazing recipe.
So glad you’re loving them, Paul!
These were delicious! Wish you would make more non-vegan recipes because you slay it!
Ah thank you, Danielle! These are from before I was dairy-free (unfortunately even if I wasn’t vegan, dairy isn’t my friend :( ) and there’s a lot of other similar ones on the site! You can also sub regular butter/yogurt/cream cheese in a lot of my recipes that call for vegan versions!
I’d like to try out this recipe. I have large lemons, afraid to have too much lemon juice or zest. Or can I be generous with the amount for this recipe?