Blueberry Cheesecake Dessert

This cheesecake offers a delightful balance of creamy texture and bright, fruity flavor. By using reduced-fat cream cheese and non-fat Greek yogurt, this version provides a lighter take on the classic dessert without sacrificing the rich taste. The fresh blueberry topping and hint of lemon zest give it a vibrant, Mediterranean-inspired finish.

📝 Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 crackers)

• 3 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz (2 packages) reduced-fat cream cheese, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup plain non-fat Greek yogurt

• Zest of 1 lemon

For the Blueberry Topping:

• 2 cups fresh blueberries

• 1/4 cup water

• 2 tablespoons granulated sugar

• 1 tablespoon cornstarch

👩‍🍳 Instructions

Part 1: The Crust

1. Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch square baking dish or a 9-inch pie plate.

2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened.

3. Press the Crust: Press the crumb mixture firmly into the bottom of the prepared dish.

4. Pre-Bake: Bake the crust for 8-10 minutes. Remove from the oven and reduce the oven temperature to 325°F (160°C).

Part 2: The Cheesecake Filling

1. Mix Cream Cheese: In a large bowl, use an electric mixer to beat the softened reduced-fat cream cheese until completely smooth.

2. Add Sugar and Flavor: Gradually beat in the 2/3 cup granulated sugar. Add the vanilla extract, lemon zest, and plain non-fat Greek yogurt, mixing until just combined.

3. Add Eggs: Beat in the eggs one at a time on low speed, mixing only until they are incorporated. Do not overmix.

4. Bake the Cake: Pour the filling mixture over the pre-baked crust. Bake at 325°F (160°C) for 35-45 minutes, or until the edges are set and the center is mostly firm but still slightly jiggly.

5. Cool: Turn off the oven, crack the door slightly, and let the cheesecake cool slowly in the oven for 30 minutes. Then, remove it and let it cool completely on a wire rack. Once fully cool, refrigerate for at least 4 hours, or preferably overnight.

Part 3: The Blueberry Topping

1. Prepare Slurry: In a small bowl, whisk the cornstarch with 2 tablespoons of the water to create a smooth slurry.

2. Cook Berries: In a small saucepan, combine the remaining water, 2 tablespoons of sugar, and 1 cup of the fresh blueberries. Heat over medium heat, stirring occasionally, until the berries start to burst and the sugar is dissolved.

3. Thicken: Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens into a glaze (about 1 minute). Remove from heat.

4. Combine: Gently fold in the remaining 1 cup of fresh blueberries. Let the topping cool completely before spreading it over the chilled cheesecake.

💡 Recipe Notes and Tips

• Soften Cream Cheese: Ensure the cream cheese is fully softened for a perfectly smooth filling, otherwise it will be lumpy.

• Water Bath: For extra creamy, crack-free cheesecake, you can place the baking dish inside a larger pan filled with about an inch of hot water before baking.

• Greek Yogurt: The Greek yogurt adds a pleasant tanginess and helps maintain a creamy texture while reducing the fat content.

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❓ Related Questions

• Can I use frozen blueberries?

  • Yes, you can. Do not thaw them before making the topping. Use them directly in the saucepan and add a minute or two to the cooking time until they release their liquid and burst.

• How long can I store the cheesecake?

  • Covered, the finished cheesecake can be stored in the refrigerator for 3-4 days.

• Can I make this in a springform pan?

  • Yes, use a 9-inch springform pan. You may need to adjust the bake time, and using a water bath is highly recommended for springform pans.