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Lighter Blueberry Cheesecake

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A lighter take on classic blueberry cheesecake made with Neufchatel cream cheese and Greek yogurt for a creamy, rich texture. Finished with a fresh blueberry topping, it’s a delicious dessert for gatherings and special occasions.

Ingredients

  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • Pinch of salt
  • 1 1/4 cups sugar, divided
  • 3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
  • 1 cup Greek yogurt
  • 2 tsp vanilla extract
  • 3 eggs
  • 3 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1 Tbsp water
  • 1 Tbsp cornstarch

Instructions

  1. Preheat oven to 350°F and grease a 9-inch springform pan. Mix graham cracker crumbs, melted butter, salt, and 1/4 cup sugar. Press into the bottom of the pan and bake for 10 minutes. Cool and reduce oven temperature to 325°F.
  2. Wrap the cooled springform pan with two layers of heavy-duty foil. Place it inside a larger roasting pan and prepare boiling water for a water bath.
  3. Beat cream cheese on medium speed until smooth. Add remaining 1 cup sugar and beat until combined. Add Greek yogurt and vanilla and mix well. Add eggs one at a time, mixing on low speed just until blended. Pour filling into the crust.
  4. Place the springform pan inside the roasting pan in the oven. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  5. Bake for about 1 hour 30 minutes or until the center is almost set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour.
  6. Remove from oven, run a knife around the edges, and cool to room temperature. Refrigerate for at least 4 hours or overnight.
  7. For the topping, bring blueberries and 1/4 cup water to a boil in a saucepan. Mix 1 Tbsp water and cornstarch in a small bowl, then stir into the blueberries. Boil for 1 minute until thickened.
  8. Cool slightly and spoon the blueberry topping over the cheesecake just before serving. Refrigerate leftovers in a covered container.

Notes

  • Frozen blueberries may be used in place of fresh blueberries.
  • A water bath helps prevent cracks and creates a smoother texture.
  • Chill overnight for the best flavor and texture.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/lighter-blueberry-cheesecake/