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!
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
*Stevia - You can use any 0 calorie granulated sweetener but be mindful of the conversion. The stevia I used is a 1:2 ratio of stevia to sugar. So if the one you're using is a 1:1 ratio, you would use 60g etc. *0% fat greek yogurt - Can be subbed for 0% fat regular yogurt. *Unsweetened almond milk - Can be subbed for any milk but the calories will differ. *Philadelphia lightest - Can be subbed for low-fat cream cheese but the calories will be a little higher. *0 calorie powdered sweetener - Make your own by blitzing granulated 0 calorie sweetener in a food processor until fine and powdered. Can also be subbed for regular powdered sugar for a few extra calories.