Low Fat Blueberry Cheesecake Pie Recipes

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LOW-FAT CHEESECAKE



Low-Fat Cheesecake image

This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.

Provided by Food Network Kitchen

Categories     dessert

Time 10h

Yield 14 servings

Number Of Ingredients 12

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

Steps:

  • Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
  • Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
  • Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
  • Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
  • Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Steps:

  • Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  • Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  • Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  • Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

LOW FAT BLUEBERRY CHEESECAKE PIE



Low Fat Blueberry Cheesecake Pie image

My brother is a huge cheesecake fan and often gets his from Junior's in Brooklyn. With his new years resolution to shed some pounds I thought this recipe might be a great way for him to have his favorite dessert without derailing his efforts. Knowing that others are also making an effort to lighten up, I thought I would post it here as well. I have not tried this yet, but this includes my minor modifications. (By my calculations, this is 3 WW points per serving.)

Provided by justcallmetoni

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

butter-flavored cooking spray
1/2 cup low-fat graham cracker, ground into crumbs
12 ounces low-fat vanilla yogurt
1 1/4 cups nonfat cottage cheese
6 ounces low fat cottage cheese (not fat free)
1 tablespoon cornstarch
1 egg
2 egg whites
1/2 teaspoon lemon zest
1 -2 tablespoon Splenda granular (to taste)
2 cups blueberries, fresh or frozen
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon water

Steps:

  • Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
  • Preheat oven to 350 degrees.
  • Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
  • Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
  • While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
  • Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
  • Serve with blueberry sauce.

LOW CARB-SUGAR FREE BLUEBERRY CHEESECAKE



Low Carb-Sugar Free Blueberry Cheesecake image

I compiled a few different cheesecake recipes to come up with one that works for both low carbers and my mom who is diabetic.

Provided by PandyW

Categories     Cheesecake

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup almond flour
1/2 cup flax seed meal
1/4 cup artificial sweetener (We use Splenda)
2 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1/2 cup sour cream
2 eggs
1 cup artificial sweetener (We use Splenda)
2 teaspoons vanilla
1 cup blueberries, fresh
2 tablespoons sugar-free jam (we use Smuckers blackberry)
1/2 cup artificial sweetener (We use Splenda)
1 teaspoon lemon juice
1 teaspoon white wine
2 teaspoons xanthan gum (optional thickener)

Steps:

  • Mix crust ingredients in a 8 or 9 inch glass pie dish.
  • Press into dish.
  • In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
  • Pour into crust.
  • While baking at 350°F for 20 minutes, prepare blueberry sauce.
  • On stove, place all ingredients over medium heat.
  • Cook until blueberries soften.
  • Pour on baked cheesecake and chill for a few hours.

LOW-FAT NO-BAKE BLUEBERRY CHEESECAKE RECIPE - (4.5/5)



Low-Fat No-Bake Blueberry Cheesecake Recipe - (4.5/5) image

Provided by á-2686

Number Of Ingredients 4

1 package (8 oz) low-fat cream cheese, softened
2 cups fat-free whipped topping (Cool Whip)
2 TBSP white sugar (or slightly more to taste)
1 graham cracker crust pie shell

Steps:

  • In a large mixing bowl, mix together cream cheese, whipped topping, and sugar. Spoon into graham crust and chill for 1 hour. Top with fresh blueberries or fruit of your choice.

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