This 10-Minute Blueberry Cheesecake Sorbet is a deliciously healthy way to satisfy a cheesecake craving!
One of my favorite (non-chocolate…because let’s face it, most of the time chocolate is involved) indulgences is New York-style cheesecake topped with blueberry sauce.
It’s luscious. But how often can a girl get away with eating a slice of that? Not very often.
On the other hand, my 10-Minute Blueberry Cheesecake Sorbet is something that’s a little more everyday-friendly. It’s full of antioxidants and fiber, and I’d even go as far to say that it’s breakfast-friendly (especially if it’s a special day that requires a special breakfast, but donuts just aren’t in the cards).
Here I used a little low-fat cream cheese to provide the cheesecake-like flavor, but you can use full-fat coconut milk instead to keep this paleo. A little hint of ground cinnamon is a nice addition if you’re a fan of the blueberry-cinnamon combo, but if not, by all means, skip the cinnamon. I even make a quick little crumble crust on the stovetop that adds flavor and texture…and because what would cheesecake be without a little crust? ;)
Here are a few more healthy blueberry treats from around the web:
Blueberry Bliss Bars from My Whole Food Life
Paleo Blueberry Bars from 52 Kitchen Adventures
Paleo Blueberry Ginger Soft Crackers from A Girl Worth Saving
Paleo Blueberry Scones from FED + fit
Raw No-Bake Blueberry Cheesecake from Living Healthy with Chocolate
- Crumble Crust:
- 4 tablespoons almond meal
- 1/2 tablespoon coconut oil
- 1/8 teaspoon ground cinnamon
- 1 pinch sea salt
- Blueberry Cheesecake Sorbet:
- 3 cups (420 g) frozen blueberries
- 4 tablespoons low-fat cream cheese
- 4 tablespoons water
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 pinch sea salt
- For the crust, add the almond meal, coconut oil, cinnamon, and salt to a small skillet over medium-low heat. Cook until toasted golden and fragrant, about 3 to 5 minutes, and them immediately transfer to a bowl to stop it from burning. Cool 5 minutes.
- For the sorbet, add all ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
- If you enjoy your sorbet soft and semi-melted, fold in the crumble crust and eat it now.
- If you enjoy your sorbet a little more solid, transfer it to a bowl and freeze until stiffened a bit, about 30 minutes, and then fold in the crumble crust right before serving.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
This looks super berry! I wonder how it tastes with cream cheese in it? Is it more buttery?
I love your recipes and would like to invite you to become a Chicory recipe partner. Are you interested?
Chi, The cream cheese gives it a cheesecake-like flavor. :)
Thanks so much for your interest in my recipes! Please feel free to contact me with the details of your program – thanks!
I just sent you an email. Looking forward to your response :)