Fat Free Blueberry Cottage Cheesecake
Indulge in the guilt-free decadence of this Fat Free Blueberry Cottage Cheesecake, a creamy and flavorful dessert that’s as light as it is satisfying. Made with protein-rich fat-free cottage cheese and Greek yogurt, this health-conscious cheesecake skips the heavy cream while maintaining that luscious, velvety texture you crave. Sweetened just right with a touch of sugar or your favorite sugar substitute, and brightened with vanilla and a splash of zesty lemon juice, each bite bursts with tangy freshness. A scattering of juicy, fresh blueberries adds a pop of natural sweetness and an irresistible fruity finish. Perfectly baked and chilled to creamy perfection, this low-fat dessert is an easy showstopper for any occasion, offering all the indulgence of cheesecake without the guilt. Ideal for those seeking delicious low-fat or high-protein dessert options, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Fat-free cottage cheese
- 1 cup Fat-free plain Greek yogurt
- 4 large Egg whites
- 0.5 cup Granulated sugar or sugar substitute
- 2 teaspoons Vanilla extract
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 1 cup Fresh blueberries
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.
In a blender or food processor, combine the cottage cheese and Greek yogurt. Blend until smooth and creamy, about 1-2 minutes.
Add the egg whites, sugar or sugar substitute, vanilla extract, lemon juice, and cornstarch into the blender. Blend again until all ingredients are well incorporated and the mixture is smooth.
Pour the cheesecake mixture into the prepared springform pan, smoothing the top with a spatula for an even surface.
Scatter the fresh blueberries evenly over the top of the cheesecake mixture, gently pressing some into the batter to incorporate them slightly.
Place the springform pan on the center rack of the oven and bake for 50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Carefully release the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy your fat-free blueberry cottage cheesecake!
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 148.2 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1227 mg | 26% | |
*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.
