If you follow me you know I do not sacrifice flavour when I put my Mairlyn spin on a dessert. This lower fat, lower sugar no bake blueberry cheesecake has just the right amount of sweet, blueberries and cheesecake flavour to satisfy your cheesecake wishes.
2 cups fresh blueberries divided – this is recipe speak for you need some in this and some in that…
2 Tbsp sugar or sweetener of your choice – see below
1 ½ teaspoons cornstarch – for GF make sure the cornstarch is labelled gluten free
¾ cup cold water
4 oz. low fat cream cheese (that’s half a regular package of cream cheese) at room temperature, not the no fat version
2 tablespoons frozen orange juice concentrate, thawed
¾ cup 0% fat plain Greek yogurt
Zest of one lemon, optional
3-6 S-Biscuits or 3-6 cookies of your choice as to how much “crust” you want, crushed – to make this a GF dessert choose a GF cookie – see below
- Rinse blueberries and let air dry on a clean tea towel or pat dry.
- Blueberry Sauce: In small saucepan, combine ½ cup of the blueberries, sugar or sweetener of your choice, cornstarch, and the water. Stir until cornstarch is dissolved.
- Bring to a boil; stir until sauce is a clear purple color, has thickened. It takes about 3- 5 minutes. Remove from the heat and immediately add 1 cup blueberries. Stir in and set aside to cool. Doing the math, you should have ½ cup blueberries left…..
- Cheesecake filling: Meanwhile in small bowl beat the low fat cream cheese until smooth. Add orange juice concentrate and continue beating until smooth. Gently beat in yogurt.
- Get out 6 martini glasses or any other show stopping small glasses you have.
- Place about 1/6 of the crushed cookies into the bottom of each glass; top with about 2 Tbsp of the Blueberry Sauce and about 2 Tbsp of the Yogurt mixture; repeat.
- Spoon the remaining ½ cup blueberries equally over the top of each serving. Sprinkle with zest if using.
- Serve right away or store in the fridge for up to 3 hours.
Makes 6 servings
Nutritional breakdown Without biscuits:
112 Calorie, 3.4 g fat, 1.9 g sat fat, 0 g trans fat, 12 mg cholesterol, 17.2 g carbs, 1.3 g fibre, 13.3 g sugar, 4.2 g added sugar, 5.3 g protein, 86 mg sodium, 173 mg potassium
Carb Count: 1 serving
Nutritional breakdown With biscuits: (based on 1 biscuit per serving)
212 Calories, 5.4 g fat, 2.1 g sat fat, 0 g trans fat, 17 mg cholesterol, 36.2 g carbs, 2.3 g fibre, 20.3 g sugar, 11.2g added sugar, 7.3 g protein, 171 mg sodium, 204 mg potassium
Carb Count: 2 servings
This recipe was adapted from Healthy Starts Here (Whitecap 2011) by Mairlyn Smith P.H.Ec.
Professional Home Economist tips:
- Living with diabetes, feel free to use the sweetener of your choice.
- Not a fan of cookie crusts? Skip the cookie altogether.
To watch me dem this recipe check out my Facebook Fan Page mairlyn.smith