✅ Makes: 10 slices
⭐ Estimated WW Points: 5–6 points per slice
(Same classic cheesecake look — lighter swaps, smarter portions)
📝 Ingredients
Crust (lighter but still crunchy)
- 1 cup graham cracker crumbs
- 2 tbsp light butter, melted
- 1 tbsp granulated sugar or zero-cal sweetener
Cheesecake Filling (creamy, not heavy)
- 16 oz fat-free cream cheese, softened
- ½ cup granulated sugar or monk fruit / erythritol blend
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup plain non-fat Greek yogurt
- Zest of 1 lemon
Blueberry Topping (naturally sweet)
- 2 cups fresh blueberries
- ¼ cup water
- 1 tbsp granulated sugar or zero-cal sweetener
- 1 tsp cornstarch
👩🍳 Instructions
1. Prepare the crust
Preheat oven to 325°F (160°C).
Mix crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan.
Bake 8–10 minutes, then cool.
2. Make the filling
Beat cream cheese until smooth. Add sweetener and mix well.
Add eggs one at a time, then vanilla, Greek yogurt, and lemon zest.
Pour over cooled crust.
3. Bake
Bake 40–45 minutes until edges are set and center slightly jiggles.
Turn oven off, crack the door, and let cool 1 hour.
4. Blueberry topping
Simmer blueberries, water, sweetener, and cornstarch 5–7 minutes until thickened.
Cool slightly, then spread over cheesecake.
5. Chill
Refrigerate at least 4 hours (overnight is best). Slice and enjoy.
⭐ WW Points Breakdown (per slice)
- Crust: reduced crumbs + less butter
- Filling: fat-free cream cheese + Greek yogurt
- Topping: mostly fruit
👉 5–6 points per slice, depending on sweetener brands used.
