Fresh Blueberry Cheesecake Recipe

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

2 tablespoons unsweetened applesauce (instead of butter for a lighter version)

2 tablespoons light butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages reduced-fat or fat-free cream cheese

1/2 cup sugar substitute (like Splenda or Swerve)

1 teaspoon vanilla extract

1/2 cup plain nonfat Greek yogurt

2 egg whites

For the Blueberry Topping:

1 cup fresh blueberries

1 tablespoon sugar-free blueberry jam

1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions

Prepare the Crust:

Preheat your oven to 325°F (160°C).

Mix the graham cracker crumbs with applesauce and melted light butter until it holds together.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8 minutes, then let cool.

Prepare the Filling:

Beat cream cheese until smooth. Add the sugar substitute and mix until fully combined.

Mix in the vanilla extract and Greek yogurt. Gradually add egg whites and beat until smooth.

Pour the filling over the cooled crust.

Bake:

Bake the cheesecake for 35–40 minutes, or until the center is slightly jiggly but set around the edges.

Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Blueberry Topping:

Heat the blueberries and jam in a small saucepan over medium heat.

Add the cornstarch slurry and cook until the mixture thickens, about 2–3 minutes.

Let the topping cool, then spread over the cheesecake before serving.