Fresh Blueberry Cheesecake

by

WW Fresh Blueberry Cheesecake

A light, citrus-infused cheesecake topped with a vibrant homemade blueberry compote.

  • Prep time: 20 mins | Bake time: 45 mins | Chill time: 4+ hours

  • Servings: 12

  • WW Points: 5 SmartPoints per slice

Ingredients

Component Ingredients
The Crust 1 ½ cups Graham cracker crumbs, 3 tbsp melted unsalted butter, 2 tbsp sugar
The Filling 16 oz reduced-fat cream cheese (softened), ⅔ cup sugar, 2 large eggs, 1 tsp vanilla, ½ cup non-fat Greek yogurt, zest of 1 lemon
Blueberry Topping 2 cups fresh blueberries, ¼ cup water, 2 tbsp sugar, 1 tbsp cornstarch

Preparation Steps

1. The Golden Crust

  • Preheat your oven to 325°F (160°C).

  • Mix crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan.

  • Bake for 10 minutes, then set aside to cool while you prep the filling.

2. The Creamy Filling

  • Beat the cream cheese and sugar until smooth.

  • Add eggs one at a time, mixing well. Fold in the vanilla, Greek yogurt, and lemon zest.

  • Pour over the crust and smooth the top.

3. The Bake & Cool (Crucial Step!)

  • Bake for 40–45 minutes. The edges should be set, but the center should still have a slight “jiggle.”

  • Don’t pull it out immediately! Turn off the oven, crack the door, and let it sit inside for 1 hour. This prevents the top from cracking.

4. The Blueberry Topping

  • Simmer blueberries, water, sugar, and cornstarch in a saucepan for 5–7 minutes until thickened.

  • Let it cool slightly before spreading over the cheesecake.

5. The Set

  • Refrigerate for at least 4 hours (overnight is best) before releasing the springform sides.

Nutritional Snapshot (Per Serving)

  • Calories: 280 kcal

  • Total Fat: 12g (Saturated: 6g)

  • Protein: 8 g

  • Fiber: 1 g

Quick Tip: To get those perfectly clean “bakery-style” slices, dip your knife in hot water and wipe it dry between every single cut!

Leave a Comment