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Blueberry Cheesecake

ou haven’t really lived until you’ve made blueberry cheesecake from scratch. This simple recipe pairs the sweet-tart flavor of fresh blueberries with savory cream cheese for a decadent tasting dessert. One advantage to making your own blueberry cheesecake is that you can create a healthier version than what you get at the store!


1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
¾ cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries

Preheat oven to 350°F
In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
Transfer to a 9-inch pie plate
With the back of a spoon, press mixture onto bottom and halfway up sides of plate
In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
Whirl until smooth, about 1 minute
Add eggs
Whirl until blended
Pour about half of the cheese mixture onto the crust
Top with ½ cup of the blueberries
Cover with remaining cheese mixture
Bake until firm, about 35 minutes
Cool on a wire rack
In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
Add the remaining 1-½ cups blueberries
Toss to coat
Top pie with berries
Loosely cover pie
Refrigerate until firm, about 3 hours
Quick notes

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Number of servings (yield): 6

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