The best low calorie blueberry cheesecake donuts
These low calorie blueberry cheesecake donuts are the perfect little springtime treat. They come together in under 30 minutes and taste like the perfect blend of a blueberry muffin and cheesecake – what more could you want?!? Plus, each donut has just 86 calories so you can have 4 of these donuts for the same number of calories as one regular donut!
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I always forget how good baked donuts are and make a batch, then fixate on baked donuts for about a month straight! They are so easy to make, so easily customized to fit your flavor preferences and they don’t need to rise or be fried. They sound too good to be true but believe me – it’s all true! These donuts are going to have you coming back time and time again until you have the recipe memorised. So if you need a quick and easy sweet treat that tastes like a high calorie dessert, this is the recipe for you!
The donut base for this recipe is my classic baked donut base with the addition of delicious, fresh blueberries. Something about blueberries in the spring just brightens your day. These donuts are sweet, fruity, fluffy and super soft. And when each donut is 86 calories, there really isn’t anything standing in between you and your sweet treat – not even a calorie deficit!
Looking for more low calorie donut recipes? Try these low calorie glazed donuts or these low calorie chocolate glazed donuts!
Ingredients in low calorie blueberry cheesecake donuts
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie blueberry cheesecake donuts you will need:
Egg – This recipe calls for just one room temperature egg. To quickly get a refrigerated egg to room temperature, set it in a bowl of warm water for at least 10 minutes or on the kitchen counter for at least 30 minutes.
Stevia or 0 calorie granulated sweetener – Any 0 calorie granulated sweetener can be used for this recipe but be mindful of the conversion. The stevia I use is a 1:2 ratio of stevia to sugar.
0% fat greek yogurt – 0% fat greek yogurt is much thicker than regular yogurt and adds mositure to the donuts without adding any fat. Plus, it’s higher in protein! You can also use regular 0% fat yogurt but the texture may be slightly different.
Unsweetened almond milk – Super low in calories and perfect for getting a smooth batter. Can be subbed for any milk of your choice but the calories will differ.
Vanilla – No donut recipe is complete without some vanilla!
Plain/all-purpose flour – You can opt for gluten-free flour or oat flour for a gluten-free alternative.
Baking powder & baking soda – To help the donuts rise to perfection.
Fresh blueberries – You can also use frozen blueberries if that’s what you have available but toss it into the flour before adding to the rest of the batter.
Philadelphia lightest – To make the cream cheese frosting. Can be subbed for low-fat cream cheese for a few extra calories per donut.
0 calorie icing/powdered sweetener – To make the frosting. You can blitz 0 calorie sweetener in a food processor until fine and powdered. You can also use regular icing/powdered sugar but the calories will be a little higher.
Lemon juice – To add a little zest to the cream cheese frosting.
How to make low calorie blueberry cheesecake donuts
- Pre-heat oven to 180°C (356°F). Place a 6-count silicone donut case over a baking tray and set aside. This is so you can easily transport the donuts to and from the oven without the silicone mold folding in on itself.
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add the vanilla, yogurt and milk and whisk again until well combined. Add the flour, baking powder and baking soda and whisk to combine.
- Transfer the batter to a piping bag, snip off the end and divide the batter equally between the 6 donut molds. Add a few blueberries to the top of each donut and push down, covering the blueberries with the batter.
- Place in the oven for 17-20 minutes or until a toothpick inserted into either side of the donut comes out clean.
- In a separate medium bowl, whisk together the cream cheese, 0 calorie powdered sweetener, vanilla and lemon juice until smooth. Set aside.
- Allow the donuts to cool completely before frosting, serving and enjoying!
Storage
These donuts can be stored in an airtight container in the fridge for 3-4 days. Store in a single layer.
more low calorie donuts…
Low calorie blueberry cheesecake donuts
Ingredients
- 1 egg room temperature
- 30 g stevia*
- 75 g 0% fat greek yogurt* room temperature
- 50 ml unsweetened almond milk* room temperature
- 1 tsp vanilla
- 90 g plain/all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 50 g fresh blueberries
Cream Cheese Frosting
- 60 g Philadelphia lightest cream cheese*
- 20 g 0 calorie powdered sweetener*
- 1 tsp lemon juice
- ½ tsp vanilla
Instructions
- Pre-heat oven to 180°C (356°F). Place a 6-count silicone donut case over a baking tray and set aside. This is so you can easily transport the donuts to and from the oven without the silicone mold folding in on itself.
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add the vanilla, yogurt and milk and whisk again until well combined. Add the flour, baking powder and baking soda and whisk to combine.
- Transfer the batter to a piping bag, snip off the end and divide the batter equally between the 6 donut molds.
- Add a few blueberries to the top of each donut and push down, covering the blueberries with the batter.
- Place in the oven and bake for 17-20 minutes or until a toothpick inserted into either side of the donut comes out clean.
- In a separate medium bowl, whisk together the cream cheese, 0 calorie powdered sweetener, vanilla and lemon juice until smooth. Set aside.
- Allow the donuts to cool completely before frosting, serving and enjoying!
Notes
Nutrition
