14 Low Calorie Blueberry Cheesecake Desserts You’Ll Crave

Blueberry cheesecake, but make it light and totally weeknight-friendly? Done. These 14 desserts bring creamy, tangy cheesecake vibes with clever swaps that trim calories without sacrificing joy. From no-bake jars to frozen bars, every option hits that sweet spot—literally. Ready to meet your new guilt-minimized dessert rotation?

1. No-Bake Blueberry Cheesecake Jars For Instant Gratification

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You want cheesecake now, not tomorrow. These no-bake jars deliver velvety creaminess with a juicy blueberry swirl in under 20 minutes. Stash a few in the fridge and feel smug all week.

Ingredients:

• 6 low-fat graham crackers (about 3 oz), crushed
• 2 tbsp light butter, melted
• 8 oz light cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1/4 cup powdered erythritol (or 3 tbsp sugar)
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Stir crushed grahams with melted butter. Press lightly into 6 small jars.
2. Beat cream cheese, yogurt, erythritol, and vanilla until silky.
3. Toss blueberries with lemon juice and zest. Spoon cheesecake mixture over crusts, then swirl in berries.
4. Chill 1 hour if you can wait. If not… I won’t tell.

Top with a few extra berries for color. Swap grahams for almond flour crumbs if you want fewer carbs.

Nutrition (per serving, 1 jar of 6): Calories 185; Total Fat 7g; Total Carbs 22g; Dietary Fiber 2g; Net Carbs 20g; Protein 8g. FYI, using sugar instead of erythritol adds ~12 more calories per jar.

2. Airy Blueberry Cheesecake Mousse That Feels Fancy

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When you crave something cloud-like, this mousse hits. It’s tangy, sweet, and whips up in one bowl. Serve it in coupe glasses and call it date night.

Ingredients:

• 8 oz light cream cheese, softened
• 1 cup nonfat Greek yogurt
• 2 tbsp lemon juice
• 1/3 cup powdered erythritol
• 1/2 tsp almond extract (optional)
• 1 1/4 cups blueberries, divided

Instructions:

1. Blend cream cheese, yogurt, lemon juice, erythritol, and almond extract until fluffy.
2. Fold in 3/4 cup blueberries.
3. Spoon into 6 ramekins and top with remaining berries. Chill 30 minutes.

Want more volume? Fold in 1 cup fat-free whipped topping. IMO, it turns it into a party.

Nutrition (per serving, 1 of 6): Calories 140; Total Fat 5g; Total Carbs 16g; Dietary Fiber 2g; Net Carbs 14g; Protein 8g.

3. Baked Blueberry Cheesecake Bars You Can Meal Prep

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These bars slice clean, pack easily, and cure 3 p.m. cravings. The tender oatmeal-almond base keeps calories in check without tasting “diet.” Make once, snack all week.

Ingredients:

• 3/4 cup quick oats
• 1/4 cup almond flour
• 2 tbsp light butter, melted
• 2 tbsp honey
• 12 oz light cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1/3 cup erythritol or sugar
• 1 tsp vanilla
• 1 egg
• 1 cup blueberries

Instructions:

1. Heat oven to 325°F. Line an 8-inch pan with parchment.
2. Mix oats, almond flour, butter, and honey. Press into pan. Par-bake 8 minutes.
3. Beat cream cheese, yogurt, sweetener, vanilla, and egg until smooth. Fold in blueberries.
4. Pour over crust. Bake 25–30 minutes until set at edges. Cool, then chill 2 hours before slicing.

Dust with extra zest or cinnamon. Freeze slices individually for grab-and-go dessert.

Nutrition (per serving, 1 bar of 12): Calories 155; Total Fat 7g; Total Carbs 17g; Dietary Fiber 2g; Net Carbs 15g; Protein 7g.

4. Blueberry Cheesecake Overnight Oats That Taste Like Dessert

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Breakfast that eats like cheesecake? Absolutely. These oats bring creamy tang with pockets of juicy berries.

Ingredients:

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 1/2 cup nonfat Greek yogurt
• 4 oz light cream cheese, softened
• 2 tbsp maple syrup or erythritol to taste
• 1 tsp vanilla
• 1 cup blueberries
• 1 tsp lemon zest

Instructions:

1. Stir oats, almond milk, yogurt, cream cheese, sweetener, and vanilla until creamy.
2. Fold in blueberries and zest.
3. Divide into 4 jars. Chill overnight. Devour in the morning.

Add 1 tbsp chia seeds for extra fiber and a thicker bite. Meal prep hero, unlocked.

Nutrition (per serving, 1 of 4): Calories 220; Total Fat 5g; Total Carbs 33g; Dietary Fiber 5g; Net Carbs 28g; Protein 11g.

5. Mini Blueberry Cheesecake Cups With Protein Punch

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These minis bring portion control without sadness. Whey protein boosts satiety so one cup actually satisfies.

Ingredients:

• 8 oz light cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1 scoop (30g) vanilla whey protein
• 1/4 cup erythritol
• 1 tsp vanilla
• 1 cup blueberries
• 6 low-fat vanilla wafers, crushed

Instructions:

1. Beat cream cheese, yogurt, whey, erythritol, and vanilla until smooth.
2. Divide crushed wafers into 6 silicone muffin cups. Top with cheesecake mixture.
3. Press blueberries on top. Chill 1–2 hours.

Use plant protein if dairy whey isn’t your thing. FYI, texture may vary slightly.

Nutrition (per serving, 1 of 6): Calories 170; Total Fat 5g; Total Carbs 16g; Dietary Fiber 2g; Net Carbs 14g; Protein 15g.

6. Skinny Blueberry Cheesecake Icebox Cake (No Oven, No Stress)

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Layered, lush, and wildly simple. This icebox cake uses lightened filling and thin graham layers for maximum payoff with minimal calories.

Ingredients:

• 12 sheets low-fat graham crackers
• 12 oz light cream cheese, softened
• 1 1/2 cups nonfat Greek yogurt
• 1/3 cup powdered erythritol
• 1 tsp vanilla
• 1 1/2 cups blueberries
• 2 tbsp lemon juice

Instructions:

1. Beat cream cheese, yogurt, erythritol, vanilla, and lemon juice until thick.
2. Layer grahams, cheesecake filling, and blueberries in an 8×8 dish. Repeat 3 times.
3. Chill at least 4 hours, preferably overnight. Slice cold.

Garnish with mint and extra zest. It tastes even better on day two—if it lasts.

Nutrition (per serving, 1 of 12): Calories 160; Total Fat 5g; Total Carbs 23g; Dietary Fiber 2g; Net Carbs 21g; Protein 7g.

7. Blueberry Cheesecake Stuffed Strawberries For Party People

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Tiny, poppable, and adorable. These hit the sweet-creamy-fruity trifecta without flirting with your calorie budget.

Ingredients:

• 1 lb large strawberries, hulled
• 6 oz light cream cheese, softened
• 1/2 cup nonfat Greek yogurt
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla
• 1/2 cup blueberries, halved

Instructions:

1. Beat cream cheese, yogurt, erythritol, and vanilla until fluffy.
2. Pipe or spoon into hulled strawberries.
3. Top with blueberry halves. Chill 30 minutes.

Dust with finely crushed grahams if you like crunch. Serve ASAP for best texture.

Nutrition (per serving, 4 stuffed berries of ~6 servings): Calories 70; Total Fat 3g; Total Carbs 9g; Dietary Fiber 2g; Net Carbs 7g; Protein 3g.

8. Light Blueberry Cheesecake Parfait With Crunchy Almond Crumble

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Layers of creamy cheesecake, saucy berries, and toasty crunch? Yes please. This parfait nails contrast and keeps things under control.

Ingredients:

• 1/4 cup almond flour
• 2 tbsp rolled oats
• 1 tsp light butter
• 1 tsp honey
• 8 oz light cream cheese
• 1 cup nonfat Greek yogurt
• 1/4 cup erythritol
• 1 tsp vanilla
• 1 1/4 cups blueberries
• 1 tsp lemon zest

Instructions:

1. Toast almond flour and oats in a dry skillet 2–3 minutes. Stir in butter and honey. Cool.
2. Whip cream cheese, yogurt, erythritol, and vanilla.
3. Layer cream, blueberries, and crumble into 6 glasses.

Swap almonds for crushed pistachios for a bougie twist. Seriously, it slaps.

Nutrition (per serving, 1 of 6): Calories 150; Total Fat 6g; Total Carbs 17g; Dietary Fiber 3g; Net Carbs 14g; Protein 7g.

9. Skinny Blueberry Cheesecake Smoothie That Drinks Like Dessert

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Cold, creamy, and satisfying. This smoothie tastes like the shake you want, but light enough for a snack.

Ingredients:

• 1/2 cup nonfat Greek yogurt
• 2 oz light cream cheese
• 3/4 cup frozen blueberries
• 3/4 cup unsweetened almond milk
• 1 tbsp oats
• 1 tsp lemon juice
• 1–2 tsp honey or sweetener to taste
• 4–5 ice cubes

Instructions:

1. Blend everything until thick and smooth.
2. Taste and adjust sweetness. Pour into a chilled glass.

Add vanilla whey for extra protein. Top with a pinch of crushed graham for vibes.

Nutrition (per serving, 1 smoothie): Calories 210; Total Fat 6g; Total Carbs 29g; Dietary Fiber 4g; Net Carbs 25g; Protein 12g.

10. Blueberry Swirl Cottage Cheese Cheesecake Bowls

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Cottage cheese goes undercover as cheesecake. Whipped smooth, it gives ultra-creamy texture with less fat and more protein.

Ingredients:

• 1 cup low-fat cottage cheese
• 2 oz light cream cheese
• 1/2 cup nonfat Greek yogurt
• 1–2 tbsp erythritol
• 1 tsp vanilla
• 3/4 cup blueberries
• 1 tsp lemon zest
• 1 graham cracker, crushed (optional)

Instructions:

1. Blend cottage cheese, cream cheese, yogurt, erythritol, and vanilla until silky.
2. Swirl in blueberries and zest.
3. Spoon into 2 bowls. Sprinkle crushed graham on top if using.

Great pre- or post-workout. Add a dash of cinnamon to make it taste like bakery magic.

Nutrition (per serving, 1 of 2 without graham): Calories 210; Total Fat 7g; Total Carbs 16g; Dietary Fiber 2g; Net Carbs 14g; Protein 22g.

11. Flourless Blueberry Cheesecake Skillet (Shareable And Warm)

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Think crustless cheesecake meets clafoutis. It bakes fast, sets creamy, and begs for a spoon right from the skillet.

Ingredients:

• 12 oz light cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1/4 cup erythritol or sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp lemon juice
• 1 1/2 cups blueberries
• Nonstick spray

Instructions:

1. Heat oven to 325°F. Spray a 9-inch oven-safe skillet.
2. Beat cream cheese, yogurt, sweetener, eggs, vanilla, and lemon until smooth.
3. Fold in blueberries. Pour into skillet. Bake 28–32 minutes until just set.
4. Cool 15 minutes. Serve warm or chilled.

Top with a dollop of yogurt and extra zest. Great with a sprinkle of toasted almonds.

Nutrition (per serving, 1 of 8): Calories 150; Total Fat 7g; Total Carbs 13g; Dietary Fiber 2g; Net Carbs 11g; Protein 10g.

12. Frozen Blueberry Cheesecake Yogurt Bark

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Snack hack alert. This bark lives in your freezer and saves you from late-night raids.

Ingredients:

• 2 cups nonfat Greek yogurt
• 4 oz light cream cheese, softened
• 2–3 tbsp erythritol or honey to taste
• 1 tsp vanilla
• 1 cup blueberries
• 2 tbsp crushed graham crackers (optional)

Instructions:

1. Whisk yogurt, cream cheese, sweetener, and vanilla until smooth.
2. Spread on a parchment-lined sheet about 1/4-inch thick.
3. Scatter blueberries and optional graham. Freeze 3–4 hours. Break into 12 pieces.

Store in a freezer bag. Let soften 1–2 minutes before biting unless you like dental drama.

Nutrition (per serving, 1 of 12 without graham): Calories 70; Total Fat 2g; Total Carbs 7g; Dietary Fiber 1g; Net Carbs 6g; Protein 7g. With graham, add ~5–7 calories per piece.

13. Blueberry Lemon Ricotta “Cheesecake” Cups

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Ricotta keeps things luxuriously light with a delicate tang. Lemon lifts the berries and makes everything bright.

Ingredients:

• 1 cup part-skim ricotta
• 4 oz light cream cheese
• 1/2 cup nonfat Greek yogurt
• 1/4 cup erythritol
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 1 cup blueberries
• 4 digestive biscuits, finely crushed (optional light crust)

Instructions:

1. Blend ricotta, cream cheese, yogurt, erythritol, lemon zest, and juice until creamy.
2. Layer mixture with blueberries into 6 cups. Add a teaspoon of crumbs at the bottom if using.
3. Chill 1 hour. Serve cold.

Great after grilled fish or chicken when you want something light but special. Add a hint of vanilla for warmth.

Nutrition (per serving, 1 of 6 without biscuit): Calories 160; Total Fat 7g; Total Carbs 13g; Dietary Fiber 2g; Net Carbs 11g; Protein 12g.

14. Skinny Blueberry Cheesecake Pancakes (Brunch Dessert, Don’t @ Me)

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Protein-packed pancakes that taste like cheesecake? Brunch just got dangerous—in a good way.

Ingredients:

• 1/2 cup oat flour (blend oats)
• 1 scoop (30g) vanilla whey protein
• 1 tsp baking powder
• 1/2 cup nonfat Greek yogurt
• 2 oz light cream cheese, softened
• 1 egg + 1 egg white
• 1/3 cup unsweetened almond milk
• 1 tbsp erythritol
• 1/2 tsp vanilla
• 3/4 cup blueberries
• Nonstick spray

Instructions:

1. Whisk oat flour, protein, and baking powder. In another bowl, beat yogurt, cream cheese, eggs, milk, erythritol, and vanilla.
2. Combine wet and dry. Fold in blueberries.
3. Heat a nonstick skillet on medium, spray, and cook 1/4-cup scoops 2–3 minutes per side.

Serve with a light drizzle of warm blueberry compote (just simmer berries and a splash of water). Stack high, live happy.

Nutrition (per serving, 1 of 3 stacks): Calories 260; Total Fat 6g; Total Carbs 28g; Dietary Fiber 4g; Net Carbs 24g; Protein 22g.

Ready to raid the produce aisle and your dairy drawer? These low calorie blueberry cheesecake desserts prove you can have the creamy, tangy, berry-studded dream without going overboard. Pick one tonight, then work your way down the list—your future self will thank you.

Nutrition disclaimer: All values are estimates based on standard USDA data and common brands. Actual numbers will vary with specific products, substitutions, and portion sizes.