Blueberry Cheesecake – No Cream Cheese Easy Healthy Recipe

Blueberry cheesecake can be made healthy, low-sugar, and delicious! It’s great for breakfast that can be saved for one or a brunch party. You can make this easy, one-bowl recipe when you’re feeling low energy and this can help brighten your day.

This blueberry cheesecake has healthy Greek yogurt, eggs, and berry goodness for a light meal morning. 🌅

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Blueberries are super-foods loaded with polyphenols for antioxidants. They’re also a good source of Vitamin C.

You can store your blueberries in the freezer until ready to use or let them thaw in the refrigerator for a few days to let the blueberry liquid and water flow off the blueberries.

Greek yogurt and yogurts are pr0biotic and good for gut health. Look for plain, low-sugar, and whole milk or reduced milk types.

This recipe calls for tangy ricotta cheese that’s lower fat calories than regular cream cheese or American Neufchatel cheese that most cheesecake recipes call for. Ricotta is a good soft cheese alternative for summer, healthy, and weight conscious eating.

Ricotta is also fairly inexpensive at the grocery store compared to cream cheese.

But cream cheese is how most of us start off in berry cheesecake baking, and for blueberry cheesecakes. Those were the days when strawberry cheesecake was a newer favorite dessert found in the world when we had fewer options and information (pre-internet days).

For the longest time, I didn’t know you could make a hold-together cheesecake without using cream cheese and still have it tasting amazing. But I never gave up on the dream! And my dream came alive and together in the blueberry cheesecake recipe below. 😋

Taste is important to me as I worked in pairing foods for 10 years on event menus in Washington DC hotel and restaurants including chains such as the Doubletree Hotel, La Tasca Spanish cuisine, and the Lebanese Taverna restaurants.

I started out with buttery food recipe influences, that became extra virgin olive oil when I worked in Mediterranean cuisines, which that led me back to my healthy eating roots and relaxed home baking passion.

This blueberry cheesecake recipe is so easy to make, you can measure all your ingredients in a Pyrex measuring cup glass which btw was one of my first baking tools I invested in around the time of my young adult hotel catering work days.

This same Pyrex is still with me. This is how I measured the Greek yogurt combined with ricotta and egg yolk for this blueberry cheesecake recipe.

Since I used whole milk Greek yogurt and ricotta, I only needed one egg yolk. I saved the egg white for another recipe. Tip: it’s easier to separate eggs when they are cold or straight from the fridge and then let them rise up to room temperature.

This is a VERY forgiving berry recipe so if you end up getting egg white in the mixture, it will be completely fine!

Add your drained blueberries to the mixture, and then add back a little of the blueberry liquid juice to make fun swirls with a knife or a toothpick. How fun! 🍥 I learned that trick when I worked for a summer in the kitchen pantry serving up desserts and salads at a marble floor restaurant called Paolo’s Ristorante back in my teen days. 😉

Fun fact: I’m told they were the first American Italian restaurant to have one of the early espresso and cappuccino machines years before Starbucks came on the scene on the east coast.

And a nice cup of coffee would go well with this Italian cheese (ricotta) dessert.

Jam and Ricotta Save For Later

For this recipe you can save the blueberry liquid that can be reserved and used for a blueberry jam or for sauce topping zhuging for this blueberry cheesecake.

Food decorating is a lesson from my catering days where zhuging wasn’t an option.

It was an absolute-must to make the dish pop. We used food usually for parties like this hummus cake (that has no cheese 😊).

And in this cheesecake recipe… since blackberries are mashable and lovely, you can also compliment the blueberry with other berries ontop for a little texture and berry forward taste.

For later, you can also freeze unused ricotta that will last a very long time in the freezer.

Like the frozen berries, you simply bring it out a few days in advance and move it into your refrigerator, and it’s as good as fridge and making ready on the day you’re ready to make the cake.

Blueberry Cheesecake Sweetness

You may have noticed there was no sugar mentioned and used in the recipe.

When berry sweetness, sour flavors like yogurt, balanced tangy ricotta taste, and nice thick-consistent texture are brought together with egg yolk, you don’t need extra or too much sweetness to enjoy.

With this blueberry cheesecake, you can get away with a low-sugar or no sugar recipe like this when you have other supporting flavors and textures.

Dishes and bakes that come from healthy foods have the flavors already in them and come together in recipes like the ones I love to make and share.

That’s saying something coming from my Ayurvedic Vata sweet tooth where daily sweets have been called for since I was young.

Balance is at the core of Ayurveda and using healthy foods such as spices and fruits for sweets are healthy and happy eating. The right foods can preventatively balance and help restore body imbalances you’re experiencing.

And if you want to switch from a sugary breakfast to less sugar or a plant-based savory one, it’s possible as I’m living proof. 😊 Sugar exacerbates gut issues, dry skin and eczema.

And since we’re all different bodies, the light-sweet can come at the individual-end to please individual bites and palates. And at home for your cheesecake, you can add maple syrup for zhugh that’s also a cooling sweet good for Pitta (in Ayurveda terms).

Take that, Pac-man eating blueberry pellets… 🫐

Maple syrup is also an approved sweet ingredient by dieticians who don’t often approve of sweets on a strict diet, lol.

Also, monk fruit sugar that resembles the look of regular granulated white sugar, can be used in the recipe if desired. It’s helpful for not spiking glucose blood sugar (and helpful for losing Kapha weight gain tendencies compared to refined table sugar).

But healthy talk aside… with or without sugar, this is a deliciously sweet bite that is also a happy bite! 🎉

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