Few desserts can compete with the creamy, dreamy texture of a cheesecake, especially when paired with a vibrant topping of fresh blueberry jam. Fresh blueberry cheesecake isn’t just a treat—it’s an experience. Every bite delivers a delicate balance between a buttery, slightly crunchy crust, a rich and velvety cheesecake filling, and the sweet-tart burst of blueberry jam on top. This dessert feels luxurious enough for special occasions yet simple enough to enjoy as a weekend indulgence. For me, making this cheesecake is like celebrating summer in every bite—fresh blueberries, rich cream cheese, and just the right hint of sweetness create a dessert that’s both comforting and elegant.
WHY I LOVE THIS RECIPE
I love this recipe because it perfectly balances richness and freshness. The baked cheesecake filling is creamy and smooth, but not overly heavy, while the homemade blueberry jam adds a layer of bright, fruity flavor that cuts through the richness. It’s also very forgiving—the crust stays firm, the cheesecake bakes evenly, and the topping can be adjusted for sweetness or tartness depending on your preference. Every forkful feels indulgent yet refreshing, making it a dessert that everyone can enjoy.
Makes: 12 slices
Points: ~5 WW Points per slice
Ingredients
For the Crust
- 1 cup crushed graham crackers or reduced-fat digestive biscuits
- 2 tbsp light butter, melted
- 2 tbsp unsweetened applesauce
- 1 tbsp zero-calorie sweetener
For the Filling
- 16 oz (450 g) fat-free cream cheese, softened
- 1 cup non-fat Greek yogurt
- 2 large eggs
- ½ cup zero-calorie granulated sweetener
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- Zest of ½ lemon
For the Topping
- 1 cup fresh blueberries
- 2 tbsp sugar-free blueberry jam
- 1 tsp lemon juice
Instructions
- Preheat the oven to 325°F (160°C) and lightly coat a 9-inch springform pan with cooking spray.
- Mix the crust ingredients and press firmly into the bottom of the pan. Bake for 8 minutes and let cool.
- Beat the cream cheese until smooth. Add Greek yogurt, sweetener, eggs, cornstarch, vanilla, and lemon zest, mixing just until combined.
- Pour the filling over the crust and bake for 45–50 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Chill for at least 4 hours or overnight.
- Warm the sugar-free blueberry jam with the lemon juice, spread over the cheesecake, and top with fresh blueberries before serving.
Estimated WW Points: ~5 points per slice (12 slices).
Lasha