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Lemon Blueberry Cheesecake: A Zesty, Guilt-Free Treat
Servings
8
servingsPrep time
15
minutesCooking time
50
minutesCalories
250
kcal
This Lemon Blueberry Cheesecake is the perfect combination of zesty citrus and sweet blueberries, creating a refreshing, guilt-free treat. With a light texture and creamy filling, this cheesecake is a delightful way to satisfy your dessert cravings while staying mindful of calories. Enjoy it chilled for an extra refreshing experience!
Ingredients
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1 ½ cups graham cracker crumbs
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¼ cup melted butter
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2 cups low-fat cream cheese, softened
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½ cup Greek yogurt
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½ cup honey or maple syrup
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3 large eggs
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1 tbsp lemon zest + 2 tbsp lemon juice
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1 cup fresh blueberries
Directions
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Prepare the crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs with melted butter and press the mixture into the bottom of a springform pan. Bake for 8 minutes, then set aside to cool.
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Make the filling: In a large bowl, beat the cream cheese, yogurt, and honey until smooth. Add the eggs one at a time, followed by the lemon zest and juice, and mix until well combined.
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Add the blueberries: Gently fold the fresh blueberries into the filling mixture.
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Bake the cheesecake: Pour the filling over the crust and bake for 40-45 minutes until the center is slightly set but still jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open.
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Chill and serve: Refrigerate for at least 4 hours or overnight. Garnish with extra blueberries, lemon slices, and mint leaves before serving.
“How to Make Lemon Blueberry Cheesecake”
Note 🙂
- For a gluten-free option, use gluten-free graham crackers for the crust.
