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4.84 from 6 votes

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.
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
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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.
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