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