Introduction Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This recipe combines creamy cheesecake goodness with the vibrant freshness of blueberries, all while keeping it light and suitable…  | By deiv3 on July 9, 2024 | Introduction Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This recipe combines creamy cheesecake goodness with the vibrant freshness of blueberries, all while keeping it light and suitable for a wellness-focused lifestyle. Whether you're hosting a special occasion or simply treating yourself to a sweet reward, this cheesecake promises to satisfy without compromising your health goals. Ingredients - For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 crackers)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 oz (2 packages) reduced-fat cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain non-fat Greek yogurt
- Zest of 1 lemon
- For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions - Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and lemon zest until thoroughly combined.
- Pour the filling over the cooled crust in the springform pan, spreading it evenly.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
- Prepare the Blueberry Topping:
- In a saucepan, combine the blueberries, water, sugar, and cornstarch over medium heat. Stir gently until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.
- Remove from heat and let the blueberry topping cool slightly. Spread evenly over the cooled cheesecake.
- Chill and Serve:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
- When ready to serve, release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!
 Introduction Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This recipe combines creamy cheesecake goodness with the vibrant freshness of blueberries, all while keeping it light and suitable for a wellness-focused lifestyle. Whether you're hosting a special occasion or simply treating yourself to a sweet reward, this cheesecake promises to satisfy without compromising your health goals. Ingredients - For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 crackers)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 oz (2 packages) reduced-fat cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain non-fat Greek yogurt
- Zest of 1 lemon
- For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions - Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and lemon zest until thoroughly combined.
- Pour the filling over the cooled crust in the springform pan, spreading it evenly.
- Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
- Prepare the Blueberry Topping:
- In a saucepan, combine the blueberries, water, sugar, and cornstarch over medium heat. Stir gently until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.
- Remove from heat and let the blueberry topping cool slightly. Spread evenly over the cooled cheesecake.
- Chill and Serve:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
- When ready to serve, release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!
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