Guiltless Blueberry Cheesecake

By Ckelley116

Ingredients

• 1/2 cup reduced fat graham cracker crumbs
• 1 Tbsp light butter, softened
• 8-oz pkg reduced fat cream cheese, softened
• 1/4 cup sugar (for cheesecake)
• 1 1/2 tsp vanilla extract, divided
• 6-oz fat-free plain Greek yogurt
• 2 large egg whites
• 2 Tbsp fresh lemon juice, divided
• 1 Tbsp all purpose flour
• 2 1/2 cup fresh blueberries, divided
• 1/2 cup water
• 1/3 cup sugar (for blueberry sauce)
• 1 Tbsp cornstarch, mixed with 2 Tbsp cold water

Details

Servings 9
Preparation time 30mins
Cooking time 270mins
Adapted from parade.com

Preparation

Step 1

Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, ¼ cup sugar and 1 tsp vanilla extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.

Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.