4 Ingredient Blueberry Yogurt Cheesecake (No Flour, Butter or Oil)
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This blueberry yogurt cheesecake is creamy, smooth and tastes like a lighter version of cheesecake. The cake needs just 4 ingredients and doesn’t require any flour, butter or oil. The cake takes only a few minutes to prepare and can be made ahead of time.
This lighter version of cheesecake is studded with fresh blueberries. The cake is creamy, tangy, light and high protein.
Ingredients
- Blueberries
- Icelandic skyr yogurt
- Eggs
- Powdered sugar
Blueberries: This recipe works best with fresh blueberries. Frozen blueberries have too much moisture and will make the batter too wet.
Icelandic skyr yogurt: Skyr is a thick dairy product that is often sold as yogurt. It resembles Greek yogurt except that is thicker, has a milder flavor and contains more protein. Skyr is technically classified as a cheese but is usually sold as yogurt. Because of this, it makes a great lighter substitute for cream cheese. It gives this cheesecake a creamy texture and slightly tangy flavor, like cream cheese.
Eggs: Eggs help create structure for the cheesecake.
Powdered sugar: Powdered sugar sweetens the cake, keeps the cake smooth and helps the cake set. Powdered sugar contains a little starch and that starch helps absorb the excess moisture from the yogurt.
How to Make Blueberry Yogurt Cheesecake
- The yogurt, eggs and powdered sugar are mixed together until smooth. Pour the batter into your prepared cake pan.
- Add the blueberries over the surface, trying your best to avoid the center of the cake. Use a spatula to gently fold the blueberries slightly into the batter.
- Bake the cake with a water bath for about 1 hour or until the center is set.
- Allow the cake to cool fully before removing from the pan. I also recommend placing it into the fridge for a few hours or overnight, which helps it set firmer and also allows the flavors to develop better.
- You can also decorate the cake before serving. I like adding a whipped cream frosting.
Expert Tips
- This cake is best served slightly chilled or soon after removing it from the fridge. When it sits out too long at room temperature, it will start to weep because of the moisture in yogurt.
- Skyr yogurt is usually found in supermarkets near Greek yogurt.
- I recommend avoiding placing blueberries at the very center of the cake because when you slice the cake, any blueberries caught at the tip of the cake slice can cause the tip to break off so you won’t have a clean slice.
More Yogurt Cheesecake Recipes
- 4 Ingredient Lemon Yogurt Cheesecake
- 3 Ingredient No Bake Yogurt Cheesecake Balls
- 4 Ingredient No Bake Tiramisu Yogurt Cheesecake
4 Ingredient Blueberry Yogurt Cheesecake
This lighter version of blueberry cheesecake is creamy, smooth and high protein. It needs just 4 ingredients and takes just a few minutes to prepare. No flour, butter or oil required.
Ingredients
- 3 cups (642g) plain Icelandic skyr yogurt
- 4 large eggs
- 1 cup (125g) powdered sugar
- 1 cup (143g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease the interior of a 7 inch x 3 inch round cake pan. Line the bottom with a parchment round. You don’t need to line the sides but make sure they are well greased.
- Add yogurt and eggs to a large mixing bowl and whisk until no egg streaks remain. Add in the powdered sugar and whisk until smooth.
- Transfer the batter to your prepared cake pan. Place the blueberries on top, trying your best to avoid placing ones near the center of the cake because that will affect the cake slices when you cut them. Stir/fold the blueberries slightly so they are partially pushed into the batter. You don’t need to push them down all the way because they do sink slightly on their own. I tried my best to keep them on the upper half of the cake batter.
- Add the cake pan to a slightly larger metal pan (like a 8 inch square metal pan). Fill the outer pan with room temperature water to reach halfway up the cake batter. Bake the cake for about 65-70 minutes or until cake is fully set at the center and the sides of the cake are pulling away from the sides of the pan. The surface of the cake will remain pale but the edges may be lightly browned.
- Remove cake from the oven and allow it to cool completely.
- Place the cake in the fridge for several hours to set and to allow the flavors to develop. Once set, carefully remove the cake from the pan. To remove cake from the pan, gently loosen the sides with a thin spatula. Then carefully flip the cake pan upside down onto a plate and the cake should slide out. Then flip the cake onto another plate to make it right side up again. Because this cake is made without any flour and doesn't contain a crust, it does weep a little. I recommend using a paper towel to soak up any excess liquid. I also recommend serving the cake soon after it is roomed from the fridge because it will weep more if it sits out long at room temperature.
- If desired, you can decorate the cake before serving. I share the optional frosting I used in the recipe notes. Store uneaten cake in an airtight container in the fridge.
Notes
- This cake is lightly sweet since it is meant to be a lighter version of cheesecake. You can increase the sweetness by adding more powdered sugar. Make sure to use powdered sugar for the sweetener and use a powdered sweetener that contains starch because the starch helps the cake set and absorbs the excess moisture from the yogurt. I used C&H powdered sugar.*
- Yogurt note: I used Icelandic skyr yogurt because it has a very thick texture that mimics cream cheese better. Skyr yogurt is usually located next to Greek yogurt at the grocery store. Two popular brands in the US are Siggi's and Icelandic Provisions. I used Siggi's plain nonfat yogurt.*
- Make sure your 7 inch cake pan is 3 inches tall, otherwise the batter will not fit. I use this pan.* If your cake pan is smaller you can use less batter or you can use an 8 inch round cake pan but your cake will be thinner and baking time will be less.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional whipped cream frosting:
- 2 cup heavy cream
- 3 tbsp sugar, or more to taste
- Add heavy cream and sugar to a mixer and mix on high speed until soft peaks form. Spread frosting over surface of the cake. I used half the frosting for the surface of the cake and used the rest for piping around the edges. You do not need to use all the frosting.
Serving: 1slice, Calories: 102kcal, Carbohydrates: 14g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Sodium: 44mg, Fiber: 0.3g, Sugar: 12g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Wow! This cake inspired me to try Skyr, and I have a new favorite thing….
Easy recipe.
I did take it as inspo and removed the blueberries and added 1 teaspoon of vanilla for a vanilla cheesecake approach, but I don’t think I would add vanilla again (gives it a weird aftertaste given the tanginess).
Definitely mix well and do not overcook. I had areas by the pan rim that cooked a little extra and those were unpleasantly sweetly eggy, but that was my error. The center of my cheesecake, where I did not overcook, was a pleasant, high protein dessert option and I am looking forward to having it for a treat this week!
Thank you for sharing your experience with this recipe! We’re so glad you enjoyed it!
Love cheesecake
It’s a great dessert!
Nice recipe.
Thank you!
Can I use a different brand of yogurt from Skyr? Here in Jamaica we don’t have that brand.
Any brand of plain Icelandic skyr yogurt should work!
Would love this recipe
We hope you enjoy it! Let us know if you give it a try!
I’d love to try this. What suggestions do you have instead of using powdered sugar?
Stevia?
Thanks
Hi! Sorry, we haven’t tested this recipe with a substitute for the powdered sugar!
What do you grease your pan with if you’re not using butter or oil?
You can use a nonstick baking spray and line the bottom with a parchment round. You can also use a nonstick baking pan and you don’t need to grease it.
Very tasty
We’re so glad you enjoyed this recipe!
Your recipe looks delicious. Could you substitute the powdered sugar for another sugar alternative like Allulose or Stevia, making it sugar free?
Hi! Sorry, we haven’t tested this recipe with a substitute for the powdered sugar!
yummy
Thank you! We’re so glad you enjoyed this recipe!
unless I missed it in three times reading it, you forgot to indicate how much of everything.
all of the ingredients and amounts will be listed at the bottom of the post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there!
When do I take cake out of water bath? Thank you
Once it is done baking, 65-70 minutes or until cake is fully set at the center and the sides of the cake are pulling away from the sides of the pan.
I live in South Africa and they don’t sell the Icelandic yogurt. Could I use Greek yogurt?
Sorry, we haven’t tested this recipe with Greek yogurt so we’re not sure if it would work the same!
Can I bake this without the water bath? If so, for how long?
The water bath help ensures a smooth, creamy texture. Without it, the cake texture may not turn out as smooth.
I love cheese cake & pies are my favorite.Can’t wait to try these recipes.
We hope you enjoy it!
What store can I find plain Icelandic skyr yogurt?
Skyr yogurt is usually found in supermarkets near Greek yogurt.
(Preface: I am not an expert baker by any stroke of imagination, but can turn out a decent cheesecake.) For me, the finished product of this recipe was grainy and eggy, and yes, wet. It didn’t raise much either, so I could have used the 8″ cake pan. My husband wants it for breakfast, so I consider the recipe “OK,” and am open to any suggestions of what I might need to do differently for better results. I lke the idea of high protein desserts, so will try again. Thanks for this recipe and introduction to skyr!
Thank you so much for trying the recipe and sharing your feedback! This cheesecake is definitely lighter and more delicate than a traditional cheesecake, so texture can vary depending on the skyr used and chilling time. I also recommend serving the cake soon after it is roomed from the fridge because it will weep more if it sits out long at room temperature.