Golden-brown cheesecake muffins dusted with icing sugar in beige paper cases with blueberries

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Low-Calorie Cheesecake Muffins Recipe

8 October 2025 Redaktion 18 min read

Low-Calorie Cheesecake Muffins

Enjoy creamy cheesecake muffins with up to 104 fewer kcal per muffin – with zero compromise on flavour

104 kcal saved per muffin

49% fewer calories

211 original kcal per muffin

Why Bake Healthy Cheesecake Muffins?

Classic cheesecake muffins are an irresistible treat made from creamy cream cheese, a crunchy biscuit base, and sweet blueberries – but they quickly rack up 211 calories per muffin. Full-fat cream cheese, refined sugar, and a butter-laden base are the main ingredients driving up the calorie count.

The good news: with smart, wholesome swaps, you can easily save up to 104 calories (49%) per muffin without sacrificing that silky texture or delicious flavour. Using quark for cheesecake or light cream cheese and Greek yoghurt instead of full-fat versions, erythritol instead of sugar, and an oat crust makes your cheesecake muffins low-fat and higher in protein content – all while keeping them completely satisfying on a calorie deficit and offering built-in portion control.

Our calorie-saver calculator shows you exactly how each alternative impacts calories, flavour, texture, and baking results. This makes finding your perfect low calorie cheesecake recipe UK-friendly and effortless to customise at home.

The Original Recipe: Blueberry Cheesecake Muffins

Ingredients for 12 muffins:

250g full-fat cream cheese 635 kcal
100g sugar 400 kcal
2 eggs (100g) 140 kcal
150g blueberries 60 kcal
80g butter (for base) 592 kcal
150g butter biscuits 690 kcal
1 tsp vanilla extract + 1 tbsp lemon juice 13 kcal

Total for 12 muffins: 2,530 kcal

Per muffin: 211 kcal

Method:

Preheat the oven to 175°C and line a muffin baking tin with 12 paper muffin cases.
Finely crush the butter biscuits and stir in the melted butter. Divide the mixture evenly between the 12 muffin cases and press down firmly to form the base.
In a mixing bowl, beat together the cream cheese, sugar, eggs, vanilla extract, and lemon juice until smooth and creamy.
Gently fold in the blueberries and spoon the filling evenly over the prepared biscuit bases.
Bake for 25–30 minutes until set. Allow to cool completely to room temperature, then chill in the fridge for at least 2 hours before serving.

Tip: These muffins taste best when left to set in the fridge overnight. This allows the texture to become even creamier and enhances the flavours.

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Frequently Asked Questions About Healthy Cheesecake Muffins

How many calories are in a standard cheesecake muffin?

A classic cheesecake muffin made with full-fat cream cheese, sugar, and a buttery biscuit base contains approximately 211 calories per muffin. By making targeted ingredient swaps, you can easily save up to 104 calories (49%) to support your calorie deficit.

Which cream cheese or base has the lowest calories?

Quark is the lowest-calorie option at just 170 kcal per 250g, saving 73% of calories compared to full-fat cream cheese (635 kcal). Using quark for cheesecake provides an exceptional protein content (13g per 100g) alongside an authentic, tangy flavour. Light cream cheese (16% fat) is an excellent middle ground at 360 kcal.

Do the cheesecake muffins still taste creamy when made with quark?

Yes! Quark makes the muffins lighter and fluffier whilst keeping a wonderfully smooth, creamy texture. The flavour is pleasantly tangy – just like traditional baked cheesecake. Adding 1 extra egg gives the batter even better structure and binding.

Can I replace regular sugar with erythritol?

Absolutely. Erythritol functions 1:1 like sugar in baking and cuts 100% of the sugar calories (saving 400 kcal per 100g). Because its sweetness is roughly 70% of table sugar, you can add an extra 10–20g to taste. The slight cooling effect is virtually unnoticeable once baked.

Can I make low calorie cheesecake recipes without a biscuit base?

Yes! Porridge oats (525 kcal compared to 690 kcal for standard butter biscuits) make a nutritious, fibre-rich crust. Simply pulse 150g of rolled porridge oats briefly in a food processor and combine with melted butter. The crust has a rustic, wholesome texture and tastes fantastic.

Are these low-calorie cheesecake muffins genuinely healthier?

Yes! Low-fat quark delivers high-quality protein for muscle recovery and long-lasting satiety for effective portion control. Erythritol is tooth-friendly and does not spike blood sugar levels. Swapping biscuits for porridge oats provides beta-glucan to support healthy cholesterol levels, whilst the blueberries provide valuable antioxidants and vitamins.

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Low-Calorie Cheesecake Muffins Recipe

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