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10-Minute Blueberry Cheesecake Sorbet
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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
10-Minute Blueberry Cheesecake Sorbet
★ ★ ★ ★ ★
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
- ½ tablespoon coconut oil
- ⅛ 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
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- 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.
Nutrition
Serving Size: ⅓ of recipe Calories: 231 Sugar: 25 Sodium: 460 Fat: 10 Saturated Fat: 4 Trans Fat: 0 Carbohydrates: 32 Fiber: 5 Protein: 5 Cholesterol: 11
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Comments
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!
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Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!
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?
★★★★★