Greek Yogurt Vanilla Bean Cheesecakes with Blueberry Compote (Gluten Free + Refined Sugar Free)

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!

Keyword blueberry, cheesecake, greek yogurt, vanilla bean

Prep Time 20

Cook Time 35

Total Time 55

Servings cheesecakes

Calories 199kcal

Author Rachel Conners

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.

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