Greek Yogurt Vanilla Bean Cheesecakes with Blueberry Compote (Gluten Free + Refined Sugar Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual gluten-free cheesecakes lightened with Greek yogurt and topped with blueberry compote. Creamy yet healthier than traditional cheesecake, they're refined-sugar-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- For the crust4 tablespoons melted butter (or coconut oil)
- 2 tablespoons honey (or maple syrup)
- 1½ cups almond flour
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- For the cheesecake filling4 ounces light cream cheese (room temperature)
- 1 cup plain Greek yogurt (room temperature)
- ¼ cup honey
- 1 egg (room temperature)
- 1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract)
- For the blueberry compote1 cup + ½ cup blueberries (divided)
- Juice and zest of ½ lemon
- 2 tablespoons water
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 74mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 75mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.