Fresh Blueberry Cheesecake
Servings: 9
Points: about 3–4 WW points per serving (depending on the yogurt/cream cheese you use)
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp light butter, melted
Cheesecake Layer
- 1 cup fat-free Greek yogurt
- 4 oz light cream cheese, softened
- 2 tbsp sugar-free cheesecake pudding mix
- 1 tsp vanilla extract
- 2 tbsp zero-calorie sweetener (optional)
Blueberry Topping
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp zero-calorie sweetener
- 1 tsp lemon juice
Instructions
- Make the crust:
Mix graham cracker crumbs with melted light butter. Press into the bottom of a small baking dish. Chill for 10–15 minutes. - Prepare cheesecake layer:
Beat the light cream cheese until smooth. Add Greek yogurt, pudding mix, vanilla, and sweetener. Mix until creamy. - Spread the filling:
Spread evenly over the crust and smooth the top. - Make blueberry topping:
In a small saucepan combine blueberries, sweetener, lemon juice, water, and cornstarch.
Cook over medium heat until thick and jam-like. - Assemble:
Let the blueberries cool slightly, then spread over the cheesecake layer. - Chill:
Refrigerate at least 2 hours before slicing.
✨ Tip: Use fat-free cream cheese and sugar-free pudding mix to keep the points lower.
