Blueberry Cheesecake
Cheesecake is always a party pleaser and this low carb, low sugar cheesecake is the perfect dessert to share with friends.
Top with extra fresh blueberries and a sprinkle of cinnamon if preferable.
Ingredients
- 5 tbsp of ground almonds
- 2 tbsp of olive oil
- 3 heaped tbsp of cheese quark
- 1 medium egg
- 1/2 cup of fresh blueberries
- 1tsp of honey
- 1/4 of vanilla extract
Makes 4 portions (91 g per portion)
Cooking Method
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the ground almonds and olive oil.
- Divide the mixture into 4, placing at the bottom of the muffin cups; firmly press down with the back of a spoon.
- Beat the egg, add the quark, honey, vanilla extract; mix well.
- Fold in the berries. Divide the mixture into 4 and place on top of the ground almond base.
- Place in the oven until the mixture sets evenly; 7-10 minutes.
- Once baked, take out of the oven and allow the cheesecakes to cool.
- They can be refrigerated before serving.
Nutritional Information
Value
Energy
Fat
Fatty acids
Cholesterol
Sodium
Carbohydrate
Sugars
Fiber
Protein
Per 100 g
177 kcal
12 g
2 g
45 mg
39 mg
5 g
7 g
0 g
10 g
Per Portion
161 kcal
11 g
1 g
41 mg
36 mg
6 g
6 g
0 g
9 g
% DRI
8 %
17 %
7 %
14 %
1 %
2 %
–
1 %
–
This article is for informational purposes only and does not serve as medical advice. The details provided here are not a replacement for, and should never be depended upon as, professional medical advice. Always consult your physician regarding the potential risks and benefits of any treatment.
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Article Update History
Updated on 5 April, 2026 (Current Version)
Created on 30 August, 2019
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