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Healthy Blueberry Cheesecake Cups

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 cups
Calories 350
Delight in these creamy, no-bake cheesecake cups topped with vibrant blueberry compote, perfect for a healthy treat or dessert.

Ingredients

Base

  • 100 g medjool dates, pitted
  • 80 g raw almonds
  • 1 tbsp coconut oil (melted)
  • Pinch sea salt

Filling

  • 250 g cream cheese (room temperature)
  • 250 g thick Greek yogurt
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 lemon (juice and zest)

Blueberry Topping

  • 200 g blueberries
  • 1 tbsp maple syrup
  • 1 tsp fresh lemon juice
  • 1 tsp cornflour (optional for thickening)

Instructions 

  • Pulse dates, almonds, coconut oil, and salt until mixture resembles coarse sand; press into glasses.
  • Mix cream cheese, Greek yogurt, maple syrup, vanilla, and lemon juice until smooth; layer over base.
  • Cook blueberries with maple syrup and lemon juice until bursting; stir in cornflour if thickening desired. Cool.
  • Top the cheesecake with blueberry compote and refrigerate for at least 2 hours before serving.

Notes

Chill thoroughly for best texture and flavor melding.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Fusion
Keyword: Blueberry, cheesecake, Healthy