Blueberry Cheesecake from Cooking Light

READY IN: 1hr 55mins
Recipe by grandma2969

you would never know this is reduced fat and lower calories...we love it..

Top Review by Cara W.

I lost a few calories and fat grams on my version but was still excellent! I used reduced fat graham crackers, Splenda instead of regular sugar, no transfat light butter, 1 and 3/4 packages of neaufchatel cheese (1/3 less fat) instead of regular cream cheese, 1 1/2 tbls. reduced fat bisquick istead of flour, 1 3/4 cups blueberries and did not use eggs at all. Tastes great and a little healthier!!

Ingredients Nutrition


  1. combine graham cracker crumbs, melted butter and 1 tbls a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
  2. bake at 350* for 5 minutes.
  3. remove from oven and set aside to cool --
  4. beat cream cheese at medium speed with mixer till smooth --
  5. combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
  6. add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
  7. gently stir in blueberries, and pour mixture into the pan --
  8. bake at 300* for 1 hour and 10 minutes or center is firm.
  9. turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
  10. cover cheesecake and chill for 8 hours.
  11. release sides of pan.stir together whipped topping and sour cream.
  12. spread over cheesecake.

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