baked blueberry cheesecake

Blog Baked Blueberry Cheesecake
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Baked blueberry cheesecake is a deliciously easy sanck or dessert! These are gluten free and you can make them any flavour you like.

?Serves: 12
? Prep: 20-25 mins    Cook : 30 mins (plus 60 mins to cool)



  • 1 ½ cups almond meal
  • cup coconut oil


  • 1 cup Greek yoghurt
  • 250g tub cheese
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoon cornflour
  • 2 egg whites
  • 1 cup fresh or frozen blueberries
  • 12 cupcake cases (patty pans)



  1. Preheat oven to 180ºC
  2. Mix almond meal and melted coconut oil in a bowl until it resembles bread crumbs
  3. Press 1 cm of almond meal mixture into bottom of each patty pan
  4. Mix yoghurt, cream cheese, honey and vanilla in a bowl with electric mixer until well combined
  5. Beat in cornflour and then one egg white at a time until just mixed
  6. Using a spoon or spatula, fold in blueberries
  7. Divide mixture evenly among patty pans
  8. Place patty pans on a baking tray and bake in the oven for 25-30 minutes until top is slightly golden brown and not sticky to touch
  9. Cool cheesecakes on a rack until they are room temperature
  10. Refrigerate for 1 hour to set before serving



To switch it up try using a different berry or fruit such as raspberries or mangoes.

Use an ice cream scoop to evenly divide mixture into patty pans.

If you want to make it nut free (for a children’s party) substitute almond meal for gorund oats or biscuit crumbs.



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