Baked Blueberry Cheesecake
Hawker • Singapore
How to Make Baked Blueberry Cheesecake (Traditional & Healthy Version)
Baked Blueberry Cheesecake may sound like a Western treat, but in Singapore's vibrant kopitiam and bakery scene, this dessert has taken on a unique local flair. Inspired by the bustling hawker culture, Singaporean Baked Blueberry Cheesecake brings together creamy cheese, fresh blueberries, and subtle Asian fusion touches. Enjoyed everywhere from heartland cafés to modern dessert stalls, its popularity is a testament to the city’s love for creative, globally-inspired sweets. This version is lighter, ideal for calorie-conscious foodies seeking indulgence without guilt. The crust uses wholemeal digestive biscuits for added fibre, while low-fat cream cheese keeps it delicious yet healthy. Blueberries, a favourite among local bakers, add a sweet-tart burst and beautiful colour, making each slice as stunning as it is satisfying. Whether shared after a family meal or as a special treat during tea at your favourite kopitiam, this cheesecake is a Singaporean classic with a modern, health-conscious twist.
Ingredients(for 1 Singapore-style dessert slice (approx. 120g))
- 200g Low-fat cream cheese (light variant for lower fat)
- 80g Fresh blueberries (locally sourced if possible)
- 4 pieces Wholemeal digestive biscuits (for healthier crust)
- 60g Greek yogurt (plain, unsweetened)
- 1 large Egg
- 2 tbsp Honey (or local wildflower honey)
- 1 tsp Lemon zest (adds brightness)
- 1/2 tsp Vanilla essence
- 1 tbsp Light butter (melted)
- 1 tsp Cornstarch (for setting) - optional
Instructions
- 1
Preheat your oven to 170°C (340°F). Line a small baking tin or ramekins with parchment paper for easy removal.
5 minutes
Use a water bath for even baking and a smooth cheesecake.
- 2
Crush the wholemeal digestive biscuits finely and mix with melted light butter. Press this mixture into the base of your tin to form a compact crust.
5 minutes
Use the back of a spoon to press down firmly for an even crust.
- 3
In a mixing bowl, beat the low-fat cream cheese until smooth. Add Greek yogurt, honey, egg, vanilla essence, lemon zest, and cornstarch (if using). Mix until just combined; avoid over-mixing.
5 minutes
Ensure ingredients are at room temperature for a silky batter.
- 4
Pour the cream cheese mixture over the crust. Gently tap the tin to remove air bubbles.
2 minutes
Smooth the top with a spatula for an even finish.
Why This Dish is Healthy
By swapping full-fat cheese for low-fat alternatives, adding Greek yogurt, and using wholemeal biscuits, this cheesecake becomes a lighter, more nutritious treat. The use of honey and fresh fruit cuts down on refined sugars, making it suitable for those watching their weight or sugar intake. It’s a great way to indulge in a beloved kopitiam dessert without compromising your health goals.
This Baked Blueberry Cheesecake is packed with protein from Greek yogurt and low-fat cream cheese, supporting muscle health and satiety. Blueberries contribute antioxidants like vitamin C and anthocyanins, great for immunity and cell repair. Wholemeal biscuits add dietary fibre, aiding digestion and keeping blood sugar steady. Using honey instead of refined sugar reduces the glycemic load for better energy regulation.
Pro Tips
- 💡Tip 1: Let your cheesecake cool slowly to prevent cracks.
- 💡Tip 2: Use fresh, firm blueberries for the best appearance and taste.
- 💡Tip 3: For a nutty twist, add a teaspoon of ground almonds to the crust.
Storage & Serving
Store cheesecake in an airtight container in the fridge for up to 3 days. Serve chilled for best flavour and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
