Blueberry Cheesecake from Cooking Light
Indulge in the creamy decadence of this Blueberry Cheesecake from Cooking Light—a lighter take on the classic dessert that doesn’t compromise on flavor. This recipe features a crunchy graham cracker crust and a velvety filling made with a blend of reduced-fat and fat-free cream cheese for a luscious texture with fewer calories. Topped with a vibrant homemade blueberry compote infused with blueberry preserves and a hint of lemon juice, this cheesecake is the perfect balance of sweet and tangy. With just 20 minutes of prep time, it’s an effortlessly elegant dessert ideal for gatherings, celebrations, or any time you’re craving something special. Serve each slice chilled for a dessert that’s as refreshing as it is indulgent! Keywords: blueberry cheesecake, Cooking Light dessert, reduced-fat cheesecake, homemade blueberry topping, easy cheesecake recipe.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces reduced-fat cream cheese (Neufchâtel), softened
- 8 ounces fat-free cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 pieces large eggs
- 1 cup light sour cream
- 1.5 cups fresh blueberries
- 3 tablespoons blueberry preserves
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 350°F (175°C).
Combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the reduced-fat cream cheese and fat-free cream cheese together until smooth using a hand mixer or stand mixer on medium speed.
Gradually beat in 1 cup of granulated sugar until well combined. Mix in the vanilla extract.
Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
Blend in the light sour cream and mix until smooth. Do not overmix the batter.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes or until the center jiggles slightly when the pan is gently shaken. Avoid overbaking.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
In a small saucepan over medium heat, combine the fresh blueberries, blueberry preserves, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the blueberries begin to soften and the sauce thickens slightly.
Allow the topping to cool completely before spreading it evenly over the chilled cheesecake.
Release the cheesecake from the springform pan, slice into 12 pieces, and serve. Enjoy!
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 516.9 g | 188% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 361.2 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1190 mg | 92% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
