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Skinny Mini Blueberry Cheesecakes

These gluten free Skinny Mini Blueberry Cheesecakes are a lightened up version of cheesecake made with reduced fat cream cheese and greek yogurt with a granola crust and topped with a simple blueberry compote.

This is a sponsored post on behalf of Van’s Foods International but all opinions are 100% my own.

Skinny Mini Blueberry Cheesecakes from What The Fork Food Blog

Gluten Free Skinny Mini Blueberry Cheesecakes

Two foods that you can often find hanging out together are yogurt and granola. Where you wouldn’t expect to see them? In a cheesecake. But I did it, because – why not? So surprise, you get your Greek yogurt and your gluten free granola in the same bite, just in the form of a tasty little mini dessert!

These mini blueberry cheesecakes aren’t your typical little cheesecakes though. I lightened them up a bit by using 1/3 less fat cream cheese and the Greek yogurt. So they’ve got a great little protein boost (about 4 grams/serving) and they’re lower in fat. Not only that, but they clocked in at just under 200 calories each. So these really are gluten free skinny mini blueberry cheesecakes. It’s pretty much a win-win for dessert.

Skinny Mini Blueberry Cheesecakes from What The Fork Food Blog

BUT the best part about these skinny mini blueberry cheesecakes? The crusts. The crust is made up of gluten free Van’s Granola.

In this cheesecake, I used the blueberry walnut granola since it paired perfectly with the fresh blueberry sauce. Van’s granola is super delish and a great option for gluten free snacking. I added a bit extra granola for garnish, which is completely optional but it’s a fun textural contrast from the soft cheesecakes and blueberry sauce.

But if you can’t get your hands on the granola, you can always make a regular graham cracker crust and divide it between the 18 muffin cups. It will be just as delicious!

Skinny Mini Blueberry Cheesecakes from What The Fork Food Blog

I love making mini cheesecakes because they’re so portable and they only bake a short amount of time. And by portable, I mean it’s so much easier to pawn off bring extra dessert over to people without making it obvious they’re getting leftovers.

I made these just before Easter and I was able to divvy them up between both parties without anybody realizing. I would not have been able to do that with a whole cheesecake. Second day leftovers and people would be like, “Uh, where’s the rest?” Everyone’s happy with gluten free skinny mini blueberry cheesecakes though since mini desserts always seem more personal. “Aww, you made these for moi?!” – you know it’s true.

Skinny Mini Blueberry Cheesecakes from What The Fork Food Blog

However, if you prefer a whole cheesecake over these cutsie little cheesecake bites, you could do that too. You’d just have to adjust your baking and cooling times (and you probably wouldn’t get as many servings).

I really think I’m onto something here with the Greek yogurt and granola combo in a dessert. It’s fun, flavorful and unexpected. Oh the possibilities!

Skinny Mini Blueberry Cheesecakes from What The Fork Food Blog

More Gluten Free Cheesecake Recipes to Try:

You can also get this Skinny Mini Blueberry Cheesecakes recipe on Food Fanatic where I am a regular contributor.
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