1. Prepare the crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, honey, and cinnamon (if using). Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased 9-inch pie dish or a springform pan.
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden brown. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
2. Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and Greek yogurt together until smooth and creamy.
Add the powdered sugar, vanilla extract, and lemon juice (if using), and continue to beat until combined.
Add the eggs, one at a time, beating well after each addition. Be careful not to overmix the batter.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
3. Bake the cheesecake:
Bake in the preheated oven for about 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
After cooling, transfer the cheesecake to the refrigerator and chill for at least 3 hours, preferably overnight, to allow it to firm up.
4. Make the blueberry topping:
In a small saucepan, combine the fresh blueberries, water, honey (or maple syrup), and lemon juice. Stir to combine.
Heat the mixture over medium heat, gently stirring, until the blueberries release their juices and start to soften (about 5-7 minutes).
If you’d like the topping thicker, whisk the cornstarch with a tablespoon of water to form a slurry, and then stir it into the blueberry mixture. Cook for another 1-2 minutes, until thickened.
Remove from heat and let the topping cool to room temperature. Once cooled, you can spoon the blueberry topping over the cheesecake.
5. Serve:
Once the cheesecake is fully chilled and the topping is ready, spoon the blueberry topping over the cheesecake just before serving.
Slice and enjoy!
WW Points:
This Fresh Blueberry Cheesecake can be a low-point dessert on WW depending on your portion size and ingredient choices. You can lighten it up further by using light cream cheese, Greek yogurt, and a low-calorie sweetener. A typical serving could range from 5-8 points depending on the serving size and the specific ingredients you use.Weight Watchers subscription
ips:
Crust options: You can use a gluten-free option for the crust, or even use almond flour and butter for a lower-carb alternative.
Topping variations: Feel free to swap the blueberries with raspberries, strawberries, or a mix of your favorite berries for different flavors.
Make it ahead: This cheesecake is perfect for making ahead of time. Prepare it the night before and store it in the fridge for easy, stress-free dessert.
This Fresh Blueberry Cheesecake is a fresh, fruity, and creamy dessert that’s perfect for any occasion. It’s indulgent but lighter than a traditional cheesecake, and the fresh blueberries make it even more special!
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