Here’s a Fresh Blueberry Cheesecake recipe that combines a creamy cheesecake filling with the refreshing sweetness of fresh blueberries. This is a lighter version of cheesecake, but still indulgent and perfect for any occasion!
Fresh Blueberry Cheesecake
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey (or granulated sugar, if preferred)
- 1/2 teaspoon cinnamon (optional)
For the Cheesecake Filling:
- 16 oz (2 cups) light cream cheese, softened
- 1 cup plain Greek yogurt (non-fat or low-fat)
- 1/4 cup powdered sugar (or a low-calorie sweetener if desired)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice (optional, for a tangy twist)
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup water
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, honey, and cinnamon (if using). Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 9-inch pie dish or a springform pan.
- Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden brown. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
2. Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese and Greek yogurt together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon juice (if using), and continue to beat until combined.
- Add the eggs, one at a time, beating well after each addition. Be careful not to overmix the batter.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
3. Bake the cheesecake:
- Bake in the preheated oven for about 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
- After cooling, transfer the cheesecake to the refrigerator and chill for at least 3 hours, preferably overnight, to allow it to firm up.
4. Make the blueberry topping:
- In a small saucepan, combine the fresh blueberries, water, honey (or maple syrup), and lemon juice. Stir to combine.
- Heat the mixture over medium heat, gently stirring, until the blueberries release their juices and start to soften (about 5-7 minutes).
- If you’d like the topping thicker, whisk the cornstarch with a tablespoon of water to form a slurry, and then stir it into the blueberry mixture. Cook for another 1-2 minutes, until thickened.
- Remove from heat and let the topping cool to room temperature. Once cooled, you can spoon the blueberry topping over the cheesecake.
5. Serve:
- Once the cheesecake is fully chilled and the topping is ready, spoon the blueberry topping over the cheesecake just before serving.
- Slice and enjoy!
WW Points:
This Fresh Blueberry Cheesecake can be a low-point dessert on WW depending on your portion size and ingredient choices. You can lighten it up further by using light cream cheese, Greek yogurt, and a low-calorie sweetener. A typical serving could range from 5-8 points depending on the serving size and the specific ingredients you use.
Tips:
- Crust options: You can use a gluten-free option for the crust, or even use almond flour and butter for a lower-carb alternative.
- Topping variations: Feel free to swap the blueberries with raspberries, strawberries, or a mix of your favorite berries for different flavors.
- Make it ahead: This cheesecake is perfect for making ahead of time. Prepare it the night before and store it in the fridge for easy, stress-free dessert.
This Fresh Blueberry Cheesecake is a fresh, fruity, and creamy dessert that’s perfect for any occasion. It’s indulgent but lighter than a traditional cheesecake, and the fresh blueberries make it even more special!
