Lighter Greek Yogurt Cheesecake with Blueberry Topping
Creamy, tangy New York-style cheesecake made with light cream cheese and Greek yogurt, topped with a quick blueberry sauce. A favorite at about 200 calories a slice.
Ingredients
- 1 cup Graham cracker crumbs
- 3 tbsp Unsalted butter, melted
- 12 oz Light cream cheese (Neufchâtel), softened
- 1 cup Plain nonfat Greek yogurt
- 1/2 cup Sugar, plus 1 tbsp for topping
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 Lemon (zest)
- 1 cup Blueberries
- 1 tsp Cornstarch
Directions
- Heat oven to 325°F. Mix crumbs and butter and press into a 9-inch springform pan; bake 8 minutes.
- Beat cream cheese and 1/2 cup sugar until smooth; beat in yogurt, eggs, vanilla and lemon zest just until combined.
- Pour over the crust and bake 45 to 50 minutes until set at the edges with a slight jiggle in the center. Turn off the oven, crack the door and cool 1 hour, then chill at least 4 hours.
- Simmer blueberries with 1 tbsp sugar, cornstarch and a splash of water 5 minutes; cool and spoon over slices.
Calorie breakdown
Per slice: cream cheese 70 · graham crumbs 40 · sugar 33 · butter 25 · blueberry topping 12 · eggs 12 · yogurt 11 · vanilla 1 · lemon 1
💡 Lighter tip: Cooling it slowly in the oven helps prevent cracks.
Helpful for this recipe
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