Healthy Skyr Blueberry Cheesecake


  • Prep Time: 10mins
  • Cook Time: 40mins
  • Total Time: 50mins
  • Yield: 6 1x


Blueberry cheesecake without the guilt! Gluten-free, and oh-so-creamy, made with Skyr or Greek yoghurt.



  • 2 eggs, whites separated
  • A pinch sea salt
  • 3 tbsp coconut sugar/ maple syrup/ honey 
  • 300g Skyr yoghurt or Greek yoghurt 
  • 150g blueberries fresh or thawed
  • 1 tsp vanilla extract 
  • 1/2 tsp baking powder
  • 1 tbsp vanilla pudding powder
  • 1 tsp orange zest

**For The Blueberry sauce—

  • 200g frozen blueberries
  • 2 tbsp maple syrup (or honey)
  • 1 tsp vanilla extract 
  • 1 tsp cornstarch

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  1. Prepare an iron skillet/ ovenproof pie dish (around 18cm) with parchment paper. 
  2. Preheat oven to 310F/ 160C/ Gas Mark 3.
  3. In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form (I use my food processor for this step!), set aside. 
  4. In a separate bowl, whisk together egg yolks, yoghurt of choice, coconut sugar/maple syrup/honey, vanilla extract and orange zest together until smooth, about 2-3 minutes.
  5. Add the baking powder and vanilla pudding powder to the yoghurt mixture, whisking again for about 30 seconds.
  6. Carefully fold in the stiff egg whites into the yoghurt mixture. 
  7. Gently mix in the blueberries in two short strokes.
  8. Pour everything into the prepared skillet/pie dish and bake for about 45 minutes or until the surface of the cake is slightly wobbly. Chill in refrigerator before serving. 
  9. For the blueberry sauce: into a saucepan, add blueberries, maple syrup/honey and vanilla extract, then bring to a simmer over medium heat. Continue to stir and cook for around 5 minutes—the blueberries should be bursting and fragrant. Squish the berries further with the back of a spoon. Turn down heat to low and briskly stir in cornstarch, mixing until sauce becomes thick and shiny. Remove from heat and leave to cool. 
  10. To serve the cheesecake, swizzle with honey or dust with icing (confectioners’) sugar, and dollop with a spoonful of blueberry sauce.