Low Calorie Blueberry Cheesecake

Low Cal Blueberry Cheesecake

Serve: 6 

Ingredients 

Batter: 

• 180g light cream cheese 
• 400g Greek Yoghurt 
• 1 egg
• 1 tsp vanilla extract
• 30g Protein powder 
• 2 tbsp honey

Blueberry sauce: 

• 200g frozen blueberries
• 10g cornflour mixed with water
• 1 tbsp honey, optional 

Method: 

Preheat the oven to 200C. 

In a blender, blend cream cheese, Greek yoghurt, egg, vanilla, Protein powder and honey until smooth. 

Pour into a baking dish lined with parchment paper. 

Bake at 200C for 25-30 minutes. 

Once done, let it cool completely and then pop into the fridge for 1-2 hours.

To make blueberry sauce: Place frozen blueberries in a pot and bring them to a boil. Pour in cornstarch slurry and honey (optional). Stir to combine until thickened. Remove and let it cool. 

Spread the blueberry sauce over the cheesecake. Cut into 6 pieces and enjoy! 

Macros per serve

Cals 120

Protein 30g (with added Protein powder)

Carbohydrates: 8g

Fat: 5g

Fibre: 1g

Health Benefits

Greek yoghurt is a high-protein dairy food that supports muscle maintenance and satiety. It also provides calcium and probiotics that support digestive and bone health.

Light cream cheese adds creaminess while providing calcium and small amounts of Protein.

Eggs provide complete Protein and essential nutrients such as choline and vitamin B12, which support brain and nervous system health.

Protein powder adds additional Protein to help support muscle repair and keep the dish more filling.

Blueberries are rich in antioxidants and vitamin C, which help support immune health and reduce oxidative stress.

Honey provides natural sweetness and small amounts of antioxidants, though it contributes natural sugars.