If you love desserts but are looking for a healthier twist using ingredients readily found in most Indian kitchens, this Blueberry Healthy Cheesecake is the perfect treat. It's creamy, tangy, fruity, and refreshingly light — with no refined sugar, no all-purpose flour, and no oven required!
Let’s dive into this no-bake delight you can whip up with simple, wholesome ingredients.
🍰 What Makes This Cheesecake “Healthy”?
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No refined sugar – Sweetened with jaggery or honey
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Low-fat paneer or hung curd instead of full-fat cream cheese
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Whole grain base – Oats, nuts, and dates for the crust
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Fresh or frozen blueberries for antioxidant richness
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Naturally gluten-free
🛒 Ingredients (Indian Pantry-Friendly)
For the Crust:
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1 cup rolled oats (or atta)
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1/2 cup almonds or walnuts
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5-6 soft dates (deseeded)
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2 tbsp coconut oil or ghee
For the Filling:
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1.5 cups homemade paneer (or hung curd)
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1/2 cup Greek yogurt or thick dahi
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3-4 tbsp honey or melted jaggery
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1 tsp vanilla extract (optional)
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Juice of 1/2 lemon
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1 tbsp cornflour (optional for firmness)
For the Blueberry Topping:
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1 cup blueberries (fresh or frozen)
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2 tbsp honey or jaggery syrup
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1/2 tsp lemon juice
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1 tsp cornflour mixed with 2 tbsp water (optional for thickening)
👩🍳 Instructions
1. Make the Crust:
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In a mixer, pulse oats, almonds, and dates until crumbly.
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Add melted coconut oil or ghee and mix again.
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Press the crust mixture firmly into the base of a springform pan or small container.
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Refrigerate while preparing the filling.
2. Prepare the Filling:
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Blend paneer, Greek yogurt (or thick dahi), honey, vanilla, and lemon juice until smooth.
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Optional: Add cornflour and mix well to thicken the filling.
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Pour over the crust layer and spread evenly.
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Refrigerate for at least 4 hours or overnight to set.
3. Make the Blueberry Topping:
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In a saucepan, add blueberries, honey, and lemon juice.
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Simmer for 4–5 minutes until blueberries break down.
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Add the cornflour slurry if you want a jam-like texture.
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Cool and pour over the chilled cheesecake before serving.
🧾 Download the Printable Recipe PDF
You can download the complete recipe with measurements and tips by clicking the link below:
BlueBerry cheese cake recipe card
💡 Tips & Variations
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Replace blueberries with strawberries, mango pulp, or jamun puree.
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For vegan option: Use cashew cream and coconut yogurt.
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Can be frozen for up to 2 weeks — just thaw 30 minutes before serving!
❤️ Final Thoughts
This Blueberry Healthy Cheesecake is proof that indulgence and wellness can go hand in hand. Whether you're celebrating a festival or just treating yourself on a weekend, it’s a fantastic, guilt-free dessert you’ll keep coming back to.
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