Low Fat Blueberry Cheesecake

Indulge in the creamy decadence of this Low Fat Blueberry Cheesecake, a guilt-free twist on a classic dessert! Featuring a wholesome graham cracker crust held together with unsweetened apple sauce, and a velvety filling made with light cream cheese and non-fat Greek yogurt, this recipe is perfect for satisfying your sweet tooth while staying on track. Brightened with a burst of zesty lemon and crowned with a luscious homemade blueberry topping, every bite delivers a delightful balance of tangy and sweet flavors. Whether you're looking for a healthier dessert option or a show-stopping treat for guests, this low-fat cheesecake is a must-try. Ready in just over an hour (plus chilling time) and serving up to eight, it’s the ultimate light yet indulgent dessert for any occasion.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

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.

Step 3

In a bowl, combine the crushed graham crackers with the unsweetened apple sauce. Mix until well combined and the mixture holds together when pressed.

Step 4

Press the graham cracker mixture evenly onto the bottom of a 9-inch springform pan to form the crust. Set aside.

Step 5

In a large mixing bowl, beat the light cream cheese and non-fat Greek yogurt until smooth and creamy.

Step 6

Add the sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Mix until well combined.

Step 7

Add the eggs one at a time, beating well after each addition, until the mixture is smooth.

Step 8

Pour the cream cheese filling over the prepared crust in the springform pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center still jiggles slightly.

Step 10

While the cheesecake is baking, prepare the blueberry topping by combining the fresh blueberries, cornstarch, and water in a small saucepan.

Step 11

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.

Step 12

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.

Step 13

Before serving, spread the cooled blueberry topping over the cheesecake.

Step 14

Carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1383.8g)

Amount per serving	% Daily Value*
Calories	2537.7

Total Fat 92.3g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 620.9mg	0%
Sodium 2867.4mg	0%
Total Carbohydrate 345.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 212.5g
Protein 82.3g	0%

Vitamin D 136IU	0%
Calcium 1050.0mg	0%
Iron 8.3mg	0%
Potassium 2040.4mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 12.9%

Carbs: 54.4%