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!
Blueberry Cheesecake Muffins
SimplyLevel
20 min.working hours
from Paulina
Ingredients
-
50 g
- 250 gSkyr (or Greek yogurt 0.1% fat)
- 200greduced-fat cream cheese
- 1 tspcornstarch
- 2 tbspwater
- Optionala 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
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
-
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.
-
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.
-
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 .
