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Lemon Cheesecake with Blueberry Sauce

By

Health Tip: use low or non-fat milk and cream cheese to save calories and fat.

145 calories; 2 grams fat

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Ingredients

  • Cheesecake
  • 0.9 oz pkg White Chocolate Instant Sugar-free Pudding mix
  • 2 cups fat free milk
  • 8 oz fat free cream cheese
  • 2.9 oz pkg Lemon flavored cook & serve pudding mix
  • 2 cups powdered sugar
  • 2 eggs
  • 1 T. vanilla
  • 5 lemon creme cookies crushed
  • Blueberry Sauce
  • 1 cup blueberries (some for sauce and some to leave whole)
  • 2 T. agave nectar (or honey)
  • Juice and zest of one lemon

Details

Servings 12

Preparation

Step 1

Whip white chocolate intant pudding with milk as directed on package. Place in fridge to thicken for about 5-10 minutes. Whip cream cheese until smooth. Add white chocolate pudding and mix to blend. Add dry lemon pudding mix and powdered sugar and blend. Mix in the eggs and vanilla.

Place crushed cookies in bottom of small springform pan (8 x 2.6 or larger for thinner cake) that has been sprayed lightly with cooking spray. Carefully place the cake batter on top of the crushed cookies. Bake at 375 F for 45 minutes. Then turn the oven off and let the cake sit in the oven for 15 minutes more.

Cool completely and then slice and serve with blueberry sauce.

Blueberry Sauce
In a food processor or blender, pulse 1/2 cup blueberries, agave nectar (or honey), and the juice and zest of one lemon. Strain sauce into 1/2 cup of blueberries and stir.

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