Low Fat Blueberry Cheesecake
Indulge guilt-free with this luscious Low Fat Blueberry Cheesecake, a lighter twist on the classic dessert that doesn’t skimp on flavor. Featuring a wholesome graham cracker crust held together with unsweetened applesauce, this cheesecake is filled with a creamy blend of light cream cheese and non-fat Greek yogurt for a velvety texture. Bright notes of lemon zest and juice add a refreshing tang, while a naturally sweetened, juicy blueberry topping crowns this masterpiece. Perfectly balanced and baked to perfection, this dessert is a low-fat option that’s as stunning as it is satisfying. With just 20 minutes of prep time and under an hour in the oven, this healthier cheesecake is the perfect make-ahead treat for any gathering. Serve it chilled and savor the sweetness of indulgence with none of the guilt!
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Recipe Information
Ingredients
- 200 grams low-fat graham crackers
- 60 ml unsweetened apple sauce
- 450 grams light cream cheese
- 200 grams non-fat Greek yogurt
- 100 grams sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- 200 grams fresh blueberries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (160°C).
Crush the low-fat graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
In a bowl, combine the crushed graham crackers with the unsweetened apple sauce. Mix until well combined and the mixture holds together when pressed.
Press the graham cracker mixture evenly onto the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the light cream cheese and non-fat Greek yogurt until smooth and creamy.
Add the sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Mix until well combined.
Add the eggs one at a time, beating well after each addition, until the mixture is smooth.
Pour the cream cheese filling over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center still jiggles slightly.
While the cheesecake is baking, prepare the blueberry topping by combining the fresh blueberries, cornstarch, and water in a small saucepan.
Cook the blueberry mixture over medium heat, stirring often, until the blueberries release their juices and the mixture thickens. Remove from heat and allow to cool.
Once the cheesecake is done, remove it from the oven and let it cool in the pan for about an hour. Then, transfer to the refrigerator to chill for at least 4 hours or overnight.
Before serving, spread the cooled blueberry topping over the cheesecake.
Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 212.5 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1050 mg | 81% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2040 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.
