Go Back
+ servings
Print
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!

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

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 cheesecakes
Calories 199 kcal
Author Rachel Conners

Ingredients

For the crust

For the cheesecake filling

  • 4 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 compote

  • 1 cup + ½ cup blueberries divided
  • Juice and zest of ½ lemon
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 350°F. Line a standard-sized muffin pan with 12 muffin liners.

  2. 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.

  3. 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.
  4. Bake in the oven for 22-25 or so minutes, until centers are set (they may have a very slight jiggle still).
  5. Allow to cool completely and then place in the refrigerator to chill while preparing the compote.
  6. 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.

  7. Store leftovers in the refrigerator.
Nutrition Facts
Greek Yogurt Vanilla Bean Cheesecakes with Blueberry Compote (Gluten Free + Refined Sugar Free)
Amount Per Serving (1 g)
Calories 199 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 13g14%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.