| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings | serves |
Ingredients
- 1 grams Olive Oil Spray
- 210 grams Cream Cheese extra light
- 200 grams Greek Yoghurt low fat
- 1/3 cup Sugar 69g
- 2 Eggs 102g
- 2 tablespoons Plain Flour 22g
- 1 tablespoons Lemon Juice 21g
- 2 teaspoons Vanilla Essence 10g
- 1/2 cups Blueberries 80g, frozen
- 50 grams Blueberries fresh
Ingredients
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Instructions
- Preheat oven to 160C. Spray 10 small ramekins or ovenproof dishes with oil spray.
- Place the cream cheese, yoghurt, sugar, eggs, flour, lemon juice and vanilla essence in a large bowl and whisk until smooth. Add the blueberries and stir through until well combined.
- Divide the mixture between the ramekins.
- Bake for 35 minutes or just until firm in the centre. Set aside for 1 hour to cool, then place in the fridge to chill.
- Serve the cheesecakes with extra fresh or frozen blueberries.
Recipe Notes
It’s a bit tricky to remove the cheesecakes so I prefer to serve them in the ramekin.
Try these yummy cheesecakes using raspberries or a combination of both.
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