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A delicious and creamy healthy lemon blueberry cheesecake with a golden almond flour crust, fresh blueberries, and a drizzle of blueberry sauce on a rustic wooden table.
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Lemon Blueberry Cheesecake

This healthy lemon blueberry cheesecake is light, creamy, and naturally sweetened, making it a guilt-free dessert. Made with Greek yogurt, fresh blueberries, and a gluten-free almond flour crust, this refreshing treat is perfect for any occasion.
Prep Time20 minutes
Cook Time30 minutes
Resting Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 250kcal

Equipment

  • Springform pan
  • Food processor
  • Mixing Bowl
  • Hand mixer
  • Measuring cups
  • Spatula

Ingredients

For the Crust

  • 1 cup Almond flour
  • 2 tbsp Coconut sugar
  • 3 tbsp Butter

For the Cheesecake Filling

  • 8 oz Cream cheese
  • ½ cup Greek yogurt
  • ¼ cup Honey
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice

For the Topping

  • 1 cup Blueberries
  • 1 tbsp Lemon juice
  • 1 tbsp Honey

Instructions

  • Prepare the Crust
    Preheat the oven to 350°F (175°C).
    In a bowl, mix almond flour, coconut sugar, and melted butter until combined.
    Press the mixture into the bottom of a greased springform pan.
    Bake for 8-10 minutes, then let it cool.
  • Make the Cheesecake Filling
    In a mixing bowl, beat cream cheese until smooth.
    Add Greek yogurt, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • Assemble the Cheesecake
    Pour the filling over the cooled crust and smooth the top.
    Refrigerate for at least 4 hours or overnight to set.
  • Prepare the Blueberry Topping
    In a small saucepan, heat blueberries, lemon juice, and honey over medium heat.
    Stir occasionally until the mixture thickens slightly. Let it cool.
  • Serve and Enjoy
    Once the cheesecake is set, top it with the blueberry mixture.
    Slice and serve chilled.

Notes

  • For a no-bake version, skip baking the crust and chill instead.
  • Swap honey for a sugar-free sweetener for a lower-carb option.
  • Store in the fridge for up to 5 days or freeze for up to 2 months.