Healthier Lemon Blueberry Cheesecake Cups

Finding low calorie, high protein, low sugar, no flour desserts can be a challenge sometimes. That’s why we have created a yummy cheesecake with all these components just in time for Valentine’s Day. With this cheesecake you “won’t have to throw the baby out with the bath water”, as Tracy always says!

Cheesecake, as I found out, can be finicky to make, but this recipe is pretty easy and fool proof.  First, a couple of tips about making cheesecake.

1. Let all your ingredients warm up to room temperature.  Literally leave them on the counter for at least two hours.  This helps with blending and making your cheesecake creamy. 
2. This recipe uses Lite cream cheese, which will make your cheesecake not as smooth as if you used regular cream cheese.  Having said that, I used lite cream cheese to reduce the fat content and I have to say, it was tasty.  Feel free to try it with regular cream cheese too.
3. Use a water bath.  This helps the cheesecake bake gently and evenly and because the steam from the water bath creates a humid environment, you should have less cracks in your finished product.  To create an easy water bath, I simply put a cookie sheet with edges in the bottom of the oven and poured about a cup of hot water and then I baked the cheesecake directly above the pan. It’s that easy.  **Make sure the cookie sheet with the water is completely cooled before taking it out of the oven.
4. Let the cheesecake COOL COMPLETELY on the counter after it is cooked.  Then place it in the fridge for at least an hour before serving. I made individual cheesecakes in a muffin tin, so I lined the pan with parchment muffin cups.  Once I let them cool in the muffin tin on the counter, I noticed the bottoms were getting a bit moist. So before putting them in the fridge, I would recommend peeling the paper sides of the cupcake down and, if possible, remove the cheesecakes from the cupcake liners altogether and then put them in the fridge.

Making this easy cheesecake starts with your room temperature ingredients and putting them in a magic bullet or blender or use a hand mixer to blend together.

Line a muffin tin with muffins liners and fill each cup with desired fruit.  We used blueberries and one raspberry.  Fresh or frozen both work well.  Pour cheesecake mixture evenly into muffin tin cups.

Set up your “water bath” with a cookie sheet and hot water on the bottom shelf of the oven.  In a preheated oven, bake the cheesecakes.

While your cheesecake cooks, take the time to prepare the topping.  Put the topping ingredients in a pot on the stove at medium and heat through until sauce changes color and it thickens slightly – about 4 minutes.  Remove from heat.

Once cheesecake is done, take it out of the oven and let it cool completely.  Add the fruit topping to each cupcake.  Drizzle melted white chocolate on top for a nice decoration – you don’t need much.  Place in fridge to set for at least an hour.

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Lemon Blueberry Cheesecake Cups

A high protein lemon blueberry cheesecake without refined sugar, flour and very little fat.

Course Dessert

Cuisine American, canadian

Keyword blueberry, cheesecake, cheesecakes, dessert, high protein, lemon, low fat, no flour, no refined sugar

Ingredients

Cheesecake ingredients

• 1 8 oz. pkg lite creamcheese (or regular creamcheese)
• 1/2 cup erythritol (or stevia, xylitol)
• 1/2 cup plain greek yogurt
• 1 whole egg and 1 egg white
• 1/8 tsp kosher salt
• 1/2 juiced lemon
• 1 tsp vanilla
• 1/2 cup frozen or fresh blueberrie

Lemon Blueberry Sauce

• 1 1/2 cups frozen or fresh blueberries
• 1/2 juiced lemon
• 1/4 cup warm water
• 1 tbsp cornstarch
• 2 tbsp maple syrup

White Chocolate Drizzle

• 1/3 cup white chocolate melting wafers
• 1 Ziploc lunch baggie

Instructions

1. Preheat oven to 325 F.

2. Mix together in a magic bullet or food processor or blender (etc) the first 7 ingredients. Blend well.

3. Line a muffin tin or an 8-inch springform pan with parchment paper cups/paper.

4. Evenly distribute 1/2 cup blueberries or fruit of choice in each muffin cup. If making a cake, just evenly spread them out in the spring form pan. Then pour the cheesecake mixture over the berries.

5. For cheesecake cups, I baked them for 40 minutes. Basically, the edges should be firm and slightly browned and when you hit a spoon on the side of the pan, the inside should move just slightly. When they are cooling on the counter, they will continue cooking. If you overcook your cheesecake, it may make your cake more grainy and cracks will appear on top.

Lemon Blueberry Sauce Instructions

1. Mix warm water and cornstarch together until dissolved. Then put all sauce ingredients in a small saucepan on medium heat. Cook and stir for about 3-4 minutes, basically until the sauce thickens and turns a darker color. Set aside.

2. Once cheesecake has cooled, spoon sauce onto each cheesecake cup. Heat up the white chocolate melting wafers in a ziploc sandwich baggie and melt in microwave for one minute. Massage chocolate in the bag. If wafers are not quite melted, heat a little more until fully melted. Close the bag and cut a VERY small hole in the bottom corner of the bag. Drizzle over cheesecakes. Place in fridge for at least an hour before serving.