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U.S. Highbush Blueberry Council

Blueberry Cheesecake

You 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


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


Per Portion:

272 calories

10 g protein

8 g fat

40 g carbohydrate

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