Decadent Healthy Cheesecake recipe, perfectly portioned for two.

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This is an easy, healthy dessert recipe for a healthy, low-carb cheesecake with blueberries. It is gluten-free, protein-rich, and baked in an iron pan.

I really like Skyr yoghurt. I don’t know if you know this special kind of yoghurt . It is very creamy and rich in tasting. Its similar to a low fat yoghurt but is high in proteins and has a creamier consistency similarly to cream cheese. Its perfect for a pursuit on a healthy lifestyle and above all it tastes delicious.

No, I don’t get paid for saying these praises 😉 . I just really like that food and since its similar in consistency to cream cheese its a perfect healthy substitution . But if you don’t have Skyr you can always use low fat greek yoghurt.

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How did I develop this great healthy cheesecake recipe?

Since I’m trying to lose some weight but have always had a sweet tooth, I was experimenting with Skyr and eggs. Initially, I only wanted to create a mug cake recipe, which I could eat for breakfast or a sweet, healthy treat. Therefore, it should be easy and fast and whipped up on a whim. Long story short, I always had too much batter for one mug and, as a result, poured the batter into an iron pan because it was the only thing at hand :-).

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Since I wanted to give this protein-rich recipe a very airy and fluffy texture, I separated the eggs and beat the egg whites with a pinch of salt until stiff peaks formed.

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Healthy low carb cheesecake and where to start?

Prepare the iron pan with baking sheet and preheat the oven to 310 F° or 160 C°.

First we separate the eggs. As already said, we beat the egg whites until stiff peaks form and put aside.

In a medium bowl beat the egg yolks, the Skyr yoghurt (or low-fat greek yoghurt, or if you want it to be lactose free a vegan one), coconut sugar, orange peels and vanilla extract until smooth – about 2-3 minutes.

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When everything is smooth as on the picture above, add the baking powder and the vanilla pudding powder. The vanilla pudding makes everything more creamy while binding unnecessarily liquid from the blueberries and the yoghurt.

Fold in the beaten egg whites and finally the blueberries. Gently fold the blueberries in. Above all don’t over mix the blueberries. Just fold them in 1-2 times. There should be a nice marbled effect in the dough.

Finally pour the batter into the iron pan and bake everything for about 45 minutes. The surface of the cheesecake should only be slightly wobbly. If you thing the mass is not stocked enough bake it another 5 minutes.

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Take the iron pan out of the oven and let everything cool.

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Variations:

You can make this healthy low carb – high protein cheesecake with any fruit you like. I already made it with blood oranges, raspberries and apples and it turned out great every single time.

You can add 2 tablespoons of poppyseeds to the batter for an extra flavour. The poppyseeds go very well with the blood oranges.

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I hope you enjoyed my journey from a single mug cake to a healthy and easy cheesecake in an iron pan 🙂

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We’d love to know what you thought about our recipes. Leave us a comment and tag us on social media @twosisterslivinglife . We’d love to hear from you and how our recipe worked out.

Love Nina

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Healthy Cheesecake recipe for 2

5 from 7 votes

Recipe by Nina Course: Breakfast, Gluten Free Recipes, Healthy Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 eggs (separated)

• pinch salt

• 3 tbsp 3 coconut sugar (or honey or maple syrup)

• 300 g 300 Skyr yogurt (or low-fat Greek yogurt or lactose-free yogurt)

• 150 g 150 blueberries (fresh or thawed)

• 1 tsp 1 vanilla flavour

• 1/2 tsp 1/2 baking powder

• 1 tbsp 1 vanilla pudding powder

• 1 tsp 1 orange peels

Directions

• Prepare an iron pan with a baking sheet
• Preheat oven to 310F° or 160C^
• In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside.
• In a stand mixer bowl, mix egg yolks, yogurt of your choice, coconut sugar, vanilla flavor, and orange peels until smooth, about 2-3 minutes.
• Add the baking powder and vanilla pudding powder, and mix until corporate about 30 seconds.
• Carefully fold the stiff egg whites into the egg yolk yogurt mass
• Mix the blueberries carefully into the dough in two short strokes.
• Pour everything into the prepared pan and bake for about 45 minutes or until the surface of the cake is slightly wobbly.
• Enjoy

Notes

• Instead of blueberries, you can use peeled blood orange slices, which gives this healthy treat a great tangy flavor.

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