Introduction:

If you’ve been searching for a healthier, lighter version of a classic dessert that doesn’t compromise on flavor, the WW Fresh Blueberry Cheesecake is the answer. Combining the rich, creamy texture of cheesecake with the refreshing sweetness of fresh blueberries, this dessert is a perfect option for anyone following the Weight Watchers (WW) program or those who simply want a lower-calorie indulgence. This recipe offers a delightful balance of flavors and textures, from the creamy cheesecake filling to the sweet and tangy blueberry topping.

The beauty of this dessert lies in its ability to deliver the comforting, indulgent taste of a cheesecake while significantly reducing calories and fat, thanks to a few smart ingredient swaps. You get all the satisfaction of a classic cheesecake without feeling guilty afterward. It’s ideal for satisfying your sweet tooth while staying on track with your health and wellness goals.

Whether you’re preparing it for a special occasion, a family gathering, or simply as a sweet treat for yourself, this WW Fresh Blueberry Cheesecake is a guaranteed crowd-pleaser. So, let’s dive into the details of making this decadent yet light dessert that everyone will love!

Ingredients for WW Fresh Blueberry Cheesecake:

For the Crust:

  • 1 cup graham cracker crumbs (you can also use low-fat or sugar-free graham crackers for an even lighter option)
  • 2 tablespoons unsweetened applesauce (to replace butter, reducing fat and calories)
  • 1 tablespoon powdered erythritol or any low-calorie sweetener of your choice (such as Stevia or Monk Fruit)
  • 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

  • 16 oz (2 cups) fat-free cream cheese, softened (for a creamy base without the added fat)
  • 1/2 cup non-fat Greek yogurt (adds creaminess and tang while keeping it low in fat)
  • 1/4 cup powdered erythritol or your preferred sweetener (adjust sweetness to taste)
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice (adds brightness and balances the sweetness)
  • 2 large eggs (to help set the cheesecake)
  • 1/4 cup almond milk (or any unsweetened milk of your choice)

For the Fresh Blueberry Topping:

  • 1 1/2 cups fresh blueberries (use fresh blueberries for the best flavor and texture)
  • 2 tablespoons water
  • 1 tablespoon powdered erythritol or a sweetener of your choice
  • 1 teaspoon lemon zest (for extra citrus flavor)
  • 1 teaspoon cornstarch (optional, to thicken the sauce)
  • 1/2 teaspoon vanilla extract

Instructions for Making WW Fresh Blueberry Cheesecake:

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (165°C). This will ensure that your crust bakes evenly. In a medium-sized mixing bowl, combine the graham cracker crumbs with 2 tablespoons of unsweetened applesauce and 1 tablespoon of powdered erythritol. Stir well to combine the ingredients. The applesauce will bind the crumbs together, replacing butter and reducing the overall fat content.

Once the mixture is well combined, press it into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or your fingers to gently press the crumbs down. Bake the crust in the preheated oven for about 8-10 minutes until it becomes lightly golden and firm. After baking, remove the crust from the oven and allow it to cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, combine 16 oz of fat-free cream cheese, 1/2 cup of non-fat Greek yogurt, 1/4 cup of powdered erythritol, and 2 teaspoons of vanilla extract. Use an electric mixer or a whisk to blend the ingredients until smooth and creamy. The cream cheese and Greek yogurt will provide the rich, tangy base for the cheesecake without the heavy fat content.

Add 2 large eggs, one at a time, mixing well after each addition. These eggs will help to set the cheesecake as it bakes, giving it that traditional cheesecake texture. Once the eggs are fully incorporated, add 1 tablespoon of fresh lemon juice and 1/4 cup of almond milk. The lemon juice adds a bright, zesty flavor that balances the creaminess of the cheesecake, while the almond milk ensures the filling stays smooth and creamy.

Continue mixing until the batter is smooth and fully combined. Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Be sure to spread the mixture evenly to avoid any lumps or uneven areas.

Step 3: Bake the Cheesecake

Place the springform pan in the preheated oven and bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The center should not be completely firm, as it will continue to set as it cools. Check the cheesecake occasionally, and if it begins to brown too much on top, you can cover it loosely with foil to prevent overbaking.

Once the cheesecake is done baking, turn off the oven and allow it to cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps to prevent cracks from forming on the top of the cheesecake. After that, move the cheesecake to the counter to cool completely before transferring it to the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling is crucial for the cheesecake to firm up and set properly.

Step 4: Make the Fresh Blueberry Topping

While the cheesecake is chilling, prepare the fresh blueberry topping. In a small saucepan, combine 1 1/2 cups of fresh blueberries, 2 tablespoons of water, 1 tablespoon of powdered erythritol, and 1 teaspoon of lemon zest. Stir the mixture over medium heat, allowing the berries to release their juice and soften. After about 5-7 minutes, you should have a thickened berry syrup.

If you prefer a thicker topping, mix 1 teaspoon of cornstarch with 1 tablespoon of water to form a slurry, then add it to the blueberry mixture. Stir continuously until the sauce thickens to your desired consistency. Once the topping has thickened, remove the pan from the heat and let it cool completely. The blueberry topping should be room temperature when you serve the cheesecake.

Step 5: Assemble the Cheesecake

Once the cheesecake has fully chilled and the blueberry topping has cooled, carefully remove the cheesecake from the springform pan. Transfer the cheesecake to a serving platter and spoon the fresh blueberry topping over the center. You can spread the blueberries evenly across the top or leave them in a mound for a more rustic look.

To add a finishing touch, you can garnish the cheesecake with a few additional fresh blueberries around the edges or even some whipped cream for extra indulgence.

Nutritional Information (Per Serving):

This recipe yields 10 slices. Here’s the breakdown of the nutritional information per serving:

Calories: 155
Fat: 6g
Protein: 7g
Carbohydrates: 18g
Fiber: 2g
Net Carbs: 16g
Sugar: 10g
Cholesterol: 35mg
Sodium: 100mg
Calcium: 150mg

WW SmartPoints Breakdown:

For those following WW (Weight Watchers), this cheesecake is a perfect dessert that fits into your daily points budget. Here’s the SmartPoints breakdown per slice:

  • SmartPoints (WW Green Plan): 4 SmartPoints
  • SmartPoints (WW Blue Plan): 5 SmartPoints
  • SmartPoints (WW Purple Plan): 4 SmartPoints

The lower SmartPoints value makes this cheesecake an excellent choice for those following WW, and it’s perfect for anyone trying to stay on track while still enjoying a rich, indulgent treat.

Tips for the Perfect WW Fresh Blueberry Cheesecake:

  1. Use Room Temperature Ingredients: For a smooth and lump-free filling, make sure that the cream cheese and eggs are at room temperature before mixing. This helps them blend together more easily.
  2. Chill for Best Results: The cheesecake should be refrigerated for at least 4 hours, but overnight is ideal. This allows the flavors to meld and ensures a firmer texture.
  3. Add More Flavor: If you love citrus, add more lemon zest or even a splash of orange extract to the cheesecake filling. It pairs wonderfully with the blueberry topping.
  4. Fresh vs. Frozen Blueberries: While fresh blueberries are recommended for the topping, frozen blueberries can be used in a pinch. Just make sure to thaw and drain them before cooking.
  5. Make It a No-Bake Cheesecake: If you prefer to skip the baking step, you can make a no-bake version of this cheesecake by substituting the eggs with 1/2 cup of whipped heavy cream or whipped coconut cream. Let the cheesecake set in the refrigerator overnight.

Storing and Serving:

This WW Fresh Blueberry Cheesecake can be stored in the refrigerator for up to 5 days. To keep the topping fresh, store it separately in an airtight container. Serve the cheesecake chilled, and enjoy a refreshing, light dessert whenever the craving strikes.

Conclusion:

The WW Fresh Blueberry Cheesecake is a guilt-free, low-calorie dessert that allows you to indulge in all the creamy, tangy goodness of cheesecake with a healthy twist. By using lightened-up ingredients such as fat-free cream cheese, Greek yogurt, and a low-calorie sweetener, this cheesecake is both delicious and diet-friendly.

With its beautiful fresh blueberry topping and smooth, creamy filling, it’s a perfect dessert for anyone following the WW program or anyone who loves a sweet, light treat. This recipe is not only easy to make, but it’s also versatile enough to be enjoyed year-round, whether for a special occasion or as a simple, satisfying dessert.

Enjoy this healthier version of cheesecake without the guilt and share it with friends and family for a memorable dessert experience.