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Blueberry Bliss Cheesecake
Blueberry Bliss Cheesecake
Hungry Girl / Blueberry Bliss Cheesecake
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(36 rated)
Cook time:
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  • Cheesecake

    • 16 ounces fat-free cream cheese, room temperature
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 6 ounces fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
    • 3 large egg whites (or 1/2 cup liquid egg whites), room temperature
    • 2 tablespoons lemon juice, room temperature
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon cinnamon
  • Topping

    • 2 cups frozen unsweetened blueberries
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon cinnamon
    • 1 dash salt


Preheat oven to 350`F. Spray a 9" springform cake pan with nonstick spray and set aside.To make the cheesecake, first set out all measured ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. While continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until thoroughly mixed, about 2 minutes. Evenly pour cheesecake mixture into the pan.Bake in the oven until firm, 40 - 45 minutes. Set cheesecake aside and allow to cool completely in the pan.Meanwhile, to make the topping, bring a medium-sized pot to medium-high heat on the stove. Add all topping ingredients. Add 1/2 cup cold water and mix well. Bring mixture to a boil, and then reduce heat to low. Stirring occasionally, simmer until mixture is thick and gooey, 2 - 3 minutes. Remove from heat and let cool completely.Once cheesecake and topping have completely cooled, evenly pour blueberry topping over the cheesecake in the pan. Refrigerate for at least 1 hour, until fully chilled. Once ready to serve, release and remove the springform. Cut into 8 slices and dig in!