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Ricotta Cheesecake with Blueberry Sauce – amazing low calorie dessert

Ricotta Cheesecake with Blueberry Sauce

This Ricotta Cheesecake with Blueberry Sauce is one of those on this blog that never tastes like low calorie. Made with only healthy and nutritious ingredients with no sugar and low in fat this cheesecake is just a godsend for everyone who is on a diet or eating healthy. Seriously delicious dessert with the unique flavor! Did I mention that it is so easy to make?
Prep Time 15 mins
Cook Time 1 hr 10 mins
Resting time 1 hr
Total Time 2 hrs 25 mins
Course Breakfast, Dessert, Healthy dessert
Servings 8 people
Calories 227 kcal


For the Layer:

  • 1/3 cup 40g. oat flour or blended oats
  • 3 tbsp. 15g. cocoa powder
  • ½ cup 55g. almond flour
  • ½ cup 155g. plain Greek yogurt, 2%
  • 2 tbsp. 20.g stevia
  • 1 large egg
  • 1 tsp. baking powder
  • ½ tsp. baking soda

For the Cheesecake Filling:

  • 2 ½ cups 600g. ricotta, fat reduced
  • 1 cup 140g. dry curd cottage cheese, low fat
  • 3 large eggs
  • 3 tbsp. 30g. stevia
  • 1 tsp. vanilla extract

For the Blueberry Sauce:

  • 1 cup 170g. blueberries
  • 1 tbsp. 10g. corn starch
  • 150 ml. water
  • 1 tbsp. 15g. maple syrup
  • 1 tbsp. lemon juice


Cheesecake layer:

  • Preheat the oven to 300˚F.
  • Line the bottom of an 8-inch (20 cm) diameter springform cake pan with parchment paper.
  • In a medium mixing bowl, whisk together the egg, stevia, and Greek yogurt until smooth.
  • In another bowl, combine the oat flour, almond flour, cocoa powder, baking powder, and baking soda.
  • Add the dry ingredients to the wet ingredients and mix well with the spatula.
  • Pour the mixture into the prepared pan and bake for 7 to 10 minutes. Then remove from the oven and set aside.

Cheesecake Filling:

  • Separate the eggs for whites and yolks.
  • Mix the egg yolks with ricotta, cottage cheese, stevia, and vanilla extract using a hand mixer or blender until blended and smooth.
  • Whisk the egg whites on high speed until they become foamy and frothy.
  • Gently fold the egg whites into the cheese mixture and mix with a spatula until well combined.
  • Transfer the cheesecake filling into the pan with the pre-baked layer and bake at 300˚F for 50 -60 minutes.
  • Turn the heat off open the oven door slightly and let the cheesecake cool in the oven for about an hour. Then remove from the oven and let cool to room temp.

Blueberry Sauce:

  • Make a half portion of this Blueberry Sauce. Let it cool.
  • Transfer the cheesecake onto a plate and pour the blueberry sauce over.
  • Serve and enjoy!


How Many Calories in Ricotta Cheesecake with Blueberry Sauce
Calories (per 100 g): 152 cal Calories (per 1 serve ): 227 cal
Fat: 8.1 g Fat: 12.2 g
Carbohydrates: 9.6 g Carbohydrates: 14.5 g
Protein: 10.8 g Protein: 16.3 g