This healthier blueberry cheesecake is creamy, sweet and a hit with my whole family! It has just 5 grams sugar and 100 calories per slice! Save this the next time you’re craving cheesecake and share with a friend who needs to try this!
Preheat oven to 350°F (175°C). Lightly grease or line a 6-inch round cake pan or small baking dish with parchment paper.
Add the Greek yogurt, eggs, maple syrup, vanilla, and salt to a mixing bowl. Whisk until completely smooth.
Add the cornstarch and whisk again until fully incorporated with no lumps remaining.
Pour the mixture into the prepared pan. Scatter the blueberries over the top, gently pressing a few into the batter.
Bake for 40-50 minutes, until the edges are set but the center still has a slight wobble. Avoid overbaking, the cheesecake will continue to set as it cools.
Let cool completely at room temperature, then refrigerate for at least 3-4 hours, preferably overnight, for the best creamy cheesecake texture.
Slice into 8 pieces and enjoy!
