10-Minute Blueberry Cheesecake Sorbet

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

5.0 from 1 reviews

10-Minute Blueberry Cheesecake Sorbet

 

Author: Faith

Nutrition Information

• Yields: 3 servings

• Serving size: 1/3 of recipe
• Calories: 231

• Fat: 10
• Saturated fat: 4
• Trans fat: 0
• Carbohydrates: 32
• Sugar: 25
• Sodium: 460
• Fiber: 5
• Protein: 5
• Cholesterol: 11

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

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This sorbet has all the flavors of blueberry sauce-topped cheesecake, but is much healthier. Don't skip the crumble crust - it's easy to make and adds great texture!

Ingredients

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

Instructions

1. 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.
2. For the sorbet, add all ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary.
3. If you enjoy your sorbet soft and semi-melted, fold in the crumble crust and eat it now.
4. 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.

Notes

Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work. If you try it, you may need to let it set in the freezer a bit longer before eating.

Paleo-Friendly: Omit the cream cheese and use 4 tablespoons canned, unsweetened full-fat coconut milk instead.

Sweetness Level: The sweetness level of this sorbet will vary based on how sweet your blueberries are. Before serving, you may want to taste this and add additional honey (or powdered stevia) as desired.

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