This Blueberry Basque Cheesecake is the perfect low calorie, high protein sweet treat that has that signature burnt basque top with a creamy inside. With the addition of perfectly sweet and tart blueberries, it only requires seven ingredients and can be mixed up and baked in less than 20 minutes.

Blueberry Basque Cheesecake with warmed blueberries on top

Why you will love this Blueberry Basque Cheesecake Recipe

It’s extremely easy and straightforward to make
It’s super creamy without an egg-like curdled texture
It’s crustless
It’s made sugar-free
It requires no heavy cream
It can be made ahead
It bakes in less than 15 minutes

Macros for Blueberry Basque Cheesecake

Per Cheesecake:

420 Calories

23.4g Carbs

29g Protein

23g Fat

Per Serve (2x per cheesecake):

210 Calories

11.7g Carbs

14.5g Protein

11.5g Fat

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Blueberry Basque Cheesecake with warmed blueberries on top and a creamy inside

Ingredients & Substitutions for Blueberry Basque Cheesecake

Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese

Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt

Egg- Essential to give the cheesecakes and extra smooth and rich texture

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia

Blueberries- If you don’t want to add blueberries, I have a plain Basque Cheesecake recipe here.

Cornstarch- Can replace with equal parts all purpose flour

Vanilla- Adds flavour but this can be omitted

Cooking Tips for Blueberry Basque Cheesecake

Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until combined.
Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product
Warm the blueberries before adding to the batter: This creates a better consistency and end product as it releases some of the juices and softens them

Tap the pan on your countertop before baking: This will pop any large air bubbles in the batter
Leave to cool: Leaving the cheesecake to cool in the fridge for 1 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through.

Storage Tips for Blueberry Basque Cheesecake

Once cooked, the cheesecakes will last in the fridge for 3-4 days. Once cooled to room temperature, wrap with plastic or store in a small airtight container and store in fridge.

FAQ

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

Can I sub the cornstarch for flour?

You can, however I find cornstarch yields a slightly smoother consistency.

Why aren’t the top of my cheesecakes charring?

If using a zero calorie sweetener, I find that charring takes longer due to less caramelisation of the sugars, so to combat this, I recommend adding the cheesecakes to the top oven rack. You can also broil the cheesecakes for 1-3 minutes after the recommended baking time.