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Loading...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!
Ingredients
- 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
Instructions
- 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
Nutrition
Per Portion:
272 calories
10 g protein
8 g fat
40 g carbohydrate