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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.