When it comes to desserts that are both indulgent and healthy, cheesecake often doesn’t make the list—until now. This Low-Carb Blueberry Yogurt Cheesecake is a game-changer for anyone who craves something rich, creamy, and satisfying without the guilt of excess sugar and carbs. Made with protein-packed Greek yogurt, a sugar substitute, and a luscious blueberry topping, this cheesecake is the perfect balance between decadent and wholesome.
Why This Recipe Works
Cheesecake is a classic, but it’s often loaded with cream cheese, sugar, and heavy cream, which can make it overly rich and carb-heavy. This recipe takes a smarter approach by using Greek yogurt as the base. Greek yogurt not only reduces calories and fat but also adds protein and a tangy flavor that pairs beautifully with blueberries.
The arrowroot powder acts as a natural thickener, ensuring the cheesecake sets with the right creamy texture. And instead of refined sugar, we’re using Swerve confectioner’s sugar substitute, making this dessert keto-friendly and diabetic-friendly without sacrificing sweetness.
The blueberry topping is a showstopper. Simmered with just a touch of sweetener and water, it turns into a glossy, fruity sauce that drapes over the cheesecake like velvet. It’s fresh, vibrant, and the perfect finishing touch.
Ingredients You’ll Need
For the Cheesecake:
2 1/4 cups plain Greek yogurt
2 tbsp arrowroot powder
1 tsp vanilla extract
1/2 cup Swerve confectioner’s sugar substitute
For the Blueberry Topping:
1 cup fresh blueberries
1/4 cup Swerve confectioner’s sugar substitute
2 tbsp water
Kitchen Equipment Needed
To ensure your cheesecake comes out perfectly, gather the following:
9-inch springform pan
Mixing bowls
Spatula
Measuring cups and spoons
Electric mixer or whisk
Small saucepan
Cooling rack
Refrigerator space for chilling
Step-by-Step Instructions
Step 1: Prep the Pan
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Greasing helps prevent sticking and ensures an easy release.
Step 2: Make the Cheesecake Base
In a mixing bowl, combine the Greek yogurt, arrowroot powder, vanilla extract, and Swerve. Mix until smooth and creamy. You can use a whisk for a more rustic texture or an electric mixer for a silky finish.
Step 3: Bake
Pour the yogurt mixture into the prepared springform pan. Smooth out the top with a spatula so it bakes evenly. Bake for 35–40 minutes, or until the edges are firm but the center has a slight jiggle.
Step 4: Cool and Chill
Let the cheesecake cool at room temperature. Once cooled, refrigerate for at least 2 hours—this is essential for it to set fully and for the flavors to meld.
Step 5: Prepare the Blueberry Topping
In a small saucepan over medium heat, combine the blueberries, Swerve, and water. Simmer for 5–7 minutes, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly. Allow it to cool before using.
Step 6: Assemble and Serve
Spoon the cooled blueberry topping over the chilled cheesecake. Slice, serve, and enjoy!
Tips for Success
Use full-fat Greek yogurt for the creamiest results. Low-fat versions may make the cheesecake watery or less stable.
Do not overbake. A slight jiggle in the center means it’s perfectly cooked and will continue to set as it cools.
Chill thoroughly. Patience is key. Chilling for at least 2 hours (or overnight) makes the cheesecake firm and sliceable.
For a smoother topping, mash half the blueberries while cooking to create a thicker sauce-like consistency.
Variations and Swaps
Fruit Topping Alternatives: Swap blueberries for raspberries, strawberries, or even a sugar-free cherry compote.
Add a Crust: Keep it low-carb by making a nut-based crust with almond flour, butter, and a touch of cinnamon.
Flavor Boost: Add a teaspoon of lemon zest or a squeeze of lemon juice to the filling for a tangy twist.
No Arrowroot? You can substitute cornstarch in equal amounts if you’re not strictly low-carb.
How to Store Leftovers
This cheesecake stores beautifully. Cover tightly with plastic wrap or transfer slices into an airtight container.
Refrigerator: Up to 5 days.
Freezer: Freeze individual slices wrapped in parchment and plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
Perfect Pairings
This cheesecake pairs wonderfully with a variety of drinks and sides:
Coffee or Espresso: The bitterness balances the sweetness.
Herbal Tea: Chamomile or mint tea adds a refreshing contrast.
Sparkling Water with Lemon: A light, fizzy option to keep the meal refreshing.
For Brunch: Serve alongside a platter of fresh berries and a small bowl of unsweetened whipped cream.
Who Will Love This Cheesecake
This recipe is ideal for:
Low-carb and keto dieters looking for a satisfying dessert.
Diabetics who want a sweet treat without spiking blood sugar.
Health-conscious foodies who want a dessert that’s high in protein and lower in fat.
Anyone who loves cheesecake but craves a lighter, refreshing version.
It’s the kind of dessert that feels indulgent yet guilt-free, making it perfect for family gatherings, holidays, or simply as a treat after dinner.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Just add them directly to the saucepan—no need to thaw. You may need to cook them an extra 2–3 minutes to achieve the right consistency.
Q: What if I don’t have a springform pan?
You can use a regular round cake pan, but line it with parchment paper for easier removal.
Q: Can I make this cheesecake ahead of time?
Absolutely. In fact, it’s even better when made the day before. The flavors intensify and the texture becomes firmer.
Q: Is there a dairy-free option?
Yes, you can try substituting with a plant-based Greek-style yogurt and a non-dairy sweetener. Just note that texture may vary.
Q: Can I skip the topping?
Yes! The cheesecake is delicious on its own or with a sprinkle of unsweetened cocoa powder or a few fresh berries.
Final Thoughts
This Low-Carb Blueberry Yogurt Cheesecake proves that dessert doesn’t need to be off-limits when you’re eating clean or cutting back on sugar. It’s fresh, creamy, and full of flavor while being light enough to enjoy any day of the week.
If you’re looking for a guilt-free treat that feels indulgent, this is the one. Easy to make, beautiful to serve, and universally loved, it’s bound to become a regular in your dessert rotation.
Call to Action
Did you love this recipe? If so, don’t keep it to yourself! Share this Low-Carb Blueberry Yogurt Cheesecake with your friends and family, and help spread the joy of guilt-free desserts.
And if you’re hungry for more wholesome, creative recipes, make sure to subscribe to TownRecipes.com—where healthy meets delicious. Your next favorite recipe is just a click away!