Summer means light and frozen sweet desserts or beverages, so let’s celebrate the final coming of summer with this lighter version of Blueberry Cheesecake.
I used Greek yogurt along with cream cheese in this cheesecake to lower the calories a bit. I don’t remember how many times I’ve made this cheesecake with various fruit topping and it always pleases my guests.
The first thing came to my mind was to try this creamy yet light blueberry cheesecake, which I’d been planning to try for a long time. I thought that semi-tangy flavor of bueberries would go perfect with the flavor of cream cheese and greek yogurt. I could have just gone easier making a parfait like cheesecake, you know the ones in glasses or jars with no need of baking, but I wanted to make something more attractive. Besides, I love baking. Did I tell you this before?
I’ve used blueberries for the first time in this cheesecake because these berries are not common in Turkey. I saw them at bazaar for the first time last summer and stored the rest in the freezer and I’d completely forgot them there until yesterday. I saw a small bag on the bottom shelf of the freezer when I was taking some Fresh Mint Ice Cream out. I was surprised when I found these berries in it.
I used a Turkish biscuit called Yulaflı, which can be replaced by graham crackers. This is my favorite part of making a cheesecake. You don’t need to make the crust from scratch. Store bought biscuits always work fine!
Just make sure you’ve made this light blueberry cheesecake beforehand to have enough time to chill it completely. Making it overnight is the best. Otherwise it’s not easy to wait when you know that there is this beauty in your fridge. If you have that patience, you can absolutely make it during day and wait till the other day.
More Blueberry Recipes
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PrintBlueberry Cheesecake Lighter Version
Blueberry cheesecake with Greek yogurt and cream cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 and ¾ cups oatmeal biscuits or graham crackers, crumbled
- 2 tablespoons melted butter
- 1 cup sugar
- 250g low-fat cream cheese, at room temperature
- 1 cup Greek yogurt
- 1 teaspoon vanilla
- 3 eggs, at room temperature
Topping:
- 3 cups blueberries
- ¼ cup water
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 cup extra blueberries, for garnish
Instructions
- Preheat oven to 350F, 175C and grease a 9-inch pan.
- Mix crumbled biscuits, butter and ¼ cup of sugar together until combined well.
- Put it in the pan pressing firmly.
- Bake for 10 minutes and let it cool. Reduce the heat to 325F, 160C.
- When the crust reaches room temperature, wrap the outside of the pan with aluminum foil in two layers. Make sure there is no gap. Place the pan in another pan larger than it. Boil a pot of water and set aside.
- Mix cream cheese until smooth with an electric mixer.
- Add the remaining sugar and beat for a minute on medium speed.
- Add Greek yogurt and vanilla and mix well. Scrape down the bowl with a spatula when needed.
- Add eggs, one at a time and mix on low speed after each until blended well. Pour onto the crust.
- Place the double pans in the oven and pour the boiling water in the larger pan to make a water bath around the pan with the cheesecake. It should be about 1 inch around it.
- Bake about 1 hour and 30 min until the center is almost set.
- Leave the oven door ajar and let the cheesecake sit there for an hour.
- Take it from the oven and loosen the pan. Let it cool to room temperature.
- Meanwhile prepare the topping. Put 3 cups blueberries, sugar and ¼ cup water in a pot and bring to boil. Boil it until thickens. Add lemon juice and let it simmer for 1-2 minutes. Let it cool.
- Remove the pan rim and top the cheesecake with the blueberry jam you’ve prepared.
- Garnish with extra blueberries and chill the cheesecake at least for 4 hours before serving.
Nutrition
- Serving Size:
- Calories: 331
- Sugar: 40.8 g
- Sodium: 232.4 mg
- Fat: 12.3 g
- Carbohydrates: 47.9 g
- Protein: 9.1 g
- Cholesterol: 98.9 mg
Keywords: lighter cheesecake, blueberry cheesecake
donika@momwhats4dinner says
Oh la la, your cheesecake looks fabulous! My son loves blueberries, will have to make this for him someday 🙂
Zerrin says
Thank you Donika! Hope he likes it when you try.
Lucy @SupergoldenBakes says
This looks so luscious! I love the photos and anything with yogurt is great in my book! Have pinned for later. Come join #CookBlogShare link party on my blog if you like...
Zerrin says
Thank you Lucy! It's great if there is the lighter version of a dessert you love, isn't it? I'll check your blog for sure!
Nami | Just One Cookbook says
I love blueberries and this blueberry cheesecake is definitely my #1 pick of the dessert! And how nice to know it's "lighter" version too! I love that you put abundant of blueberries on top. Astonishing cheesecake! <3
Rosa says
It looks absolutely divine! A beautiful cheesecake.
Cheers,
Rosa
Librarian Lavender says
This cake looks amazing! I can see it's light and I love blueberries. A perfect summer recipe!
★★★★★