Sugar Free Blueberry Cheesecake

Sugar Free Blueberry Cheesecake

  • A healthier version of everyone’s favourite blueberry cheesecake is a perfect sweet dish for any party. The perfect crust topped with utmost creamy cheese and blueberry compote is an absolute delight.
  • Amountof the Sugar : 170 grams
  • Amountof Sugarfree: 45 grams

  • Serves : 4
  • Cook time : 0-5 minutes
  • Preparation : 4-5 hours
519 calories saved



  • 8-10 sugar free bran biscuits
  • ¼ cup melted butter


  • ½ cup unsweetened whipping cream
  • 4 tbsps Sugar Free Green Powder
  • 1 cup sugar free blueberry compote + for garnishing
  • 2 tbsps carrageenan (vegetarian gelatine)
  • 1½ cups hung low fat yogurt
  • 1 cup low fat cream cheese
  • 2 tbsps low fat milk

Cooking tips

  • Spring form pan is similar to a round shallow cake tin but with a removable base.


  • Crush biscuits to a coarse powder and put it into a bowl. Add melted butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.
  • Transfer the whipping cream in a bowl. Add 1 tbsp Sugar Free Green Powder and beat till light and fluffy. Fill ½ cup whipped cream in a piping bag fitted with a star nozzle for garnish.
  • Mix carrageenan in a little water and heat in the microwave for one minute. Remove from the microwave and set aside.
  • Blend hung yogurt, remaining Sugar Free Green Powder and cream cheese in a blender till smooth and transfer into a bowl. Add blueberry compote and whipped cream and mix. Add the milk and mix again. Add a portion of cheese cake mixture to the dissolved carrageenan and mix well and add to the remaining mixture and mix.
  • Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for 3-4 hours.
  • Remove the cheesecake from the spring form pan and transfer onto a serving plate. Spread some blueberry compote on top of the cheese cake.
  • Pipe rosettes of the whipped cream on the surface of the cheesecake. Cut into wedges with a sharp knife dipped in hot water. Serve immediately.

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