Blueberry Cheesecake Muffins

Simply
Level
20 min.
working hours
Blueberry Cheesecake Muffins

35 Min

Last updated on 09.12.2025
  • from Paulina

Ingredients

  • 50 g
    SHEKO Vanilla Powder
  • 250 g
    Skyr (or Greek yogurt 0.1% fat)
  • 200g
    reduced-fat cream cheese
  • 1 tsp
    cornstarch
  • 2 tbsp
    water
  • Optional
    a squeeze of lemon juice
For the topping
  • 150g
    fresh or frozen blueberries
  • 1 tsp
    cornstarch
  • 2 tbsp
    water
  • Optional
    2 tsp honey or agave syrup

This creamy cheesecake with skyr, cream cheese, and fruity blueberries is the perfect light treat. Pleasantly sweet, high in protein, and easy to prepare – ideal for mindful indulgence!

Nutritional values ​​per serving

Makes 6 cheesecakes. Nutritional information is calculated per serving:

122 kcal

calories

11.5 g

protein

11.1 g

carbohydrates

2.1 g

Fat

preparation

  • 1

    In a bowl, stir together skyr, cream cheese,SHEKO vanilla powder , and optionally lemon juice until smooth. If the mixture is too thick, add a splash of milk or water.

  • 2

    Stir in cornstarch until the mixture is smooth. Fill the mixture into greased or lined dessert rings (approx. 8 cm in diameter), bake on a baking sheet in a preheated oven at 180 °C (top/bottom heat) for 20–25 minutes , until the mixture is golden brown and slightly firm.

  • 3

    Simmer blueberries and water in a saucepan, sweeten to taste, and thicken with cornstarch . Let the cheesecakes cool and refrigerate for 1-2 hours. Then pour the blueberry sauce over them and top with mint and blueberries .