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Guilt-Free Blueberry Cheesecake with Blueberry Sauce

Easy Dessert - Guilt-Free Blueberry Cheesecake with Blueberry SauceWho says there is no such thing as a guilt-free cheesecake? Well, here's a healthy and easy dessert  recipe that will help keep your weight in check and your sweet cravings satisfied. An easy to prepare cheesecake for the weight-conscious dessert lover.

1/2 cup reduced fat graham cracker crumbs
1 Tbsp light butter, softened
8-oz pkg reduced fat cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
6-oz fat-free plain Greek yogurt
2 large egg whites
1 Tbsp fresh lemon juice
1 Tbsp all purpose flour
1 cup fresh blueberries

Blueberry Sauce:
1/2 cup water
1/3 cup sugar
1 1/2 cup blueberries
1 Tbsp cornstarch, mixed with 2 Tbsp cold water
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract


  • Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.
  • Mix together graham cracker crumbs and butter with a fork until evenly moistened.
  • Press evenly into bottom of prepared pan.Gently beat cream cheese, 1/4 cup sugar and 1 tsp vanilla extract until smooth using an electric mixer.
  • Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.
  • Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath.
  • Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.

Blueberry sauce:

  • In a saucepan over medium heat, combine the 1 1/2 cup blueberries, 1/2 cup of water, 1/3 cup sugar and 1Tbsp lemon juice.
  • Stir frequently, and bring to a low boil. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries.
  • Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.
  • Remove from heat and gently stir in 1/2 tsp vanilla extract.
  • Drizzle over chilled cheesecake.

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