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Low-Calorie Blueberry Lemon Cheesecake - Bright, Creamy, and Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup old-fashioned rolled oats
  • 3/4 cup finely ground almonds (almond meal)
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon fine salt
  • 3 tablespoons light butter or coconut oil, melted
  • 1 large egg white
  • For the filling: 12 ounces reduced-fat (Neufchâtel) cream cheese, softened
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup granulated sugar
  • 2–3 tablespoons zero-calorie sweetener (like erythritol or stevia blend), to taste
  • 2 large eggs
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon zest (from 1–2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • For the blueberry swirl/topping: 1 1/2 cups fresh or frozen blueberries
  • 1–2 tablespoons water
  • 1 tablespoon lemon juice
  • 1–2 teaspoons sugar or sweetener, to taste
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

Method
 

  1. Prep your pan and oven: Heat the oven to 325°F (163°C). Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly spray the sides.
  2. Make the crust: Pulse oats in a food processor until coarse, not powdery. Add almond meal, brown sugar, and salt. Pulse to combine. Add melted light butter and egg white. Pulse until the mixture clumps when pressed.
  3. Par-bake the crust: Press the mixture evenly into the pan, going slightly up the sides. Bake 10–12 minutes until lightly golden. Cool while you make the filling.
  4. Beat the filling base: In a large bowl, beat softened cream cheese with sugar and sweetener until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  5. Add the rest: Beat in Greek yogurt, cornstarch, lemon zest, lemon juice, vanilla, and salt until smooth. Add eggs one at a time on low speed just until combined. Do not overmix.
  6. Cook the blueberries: In a small saucepan, combine blueberries, water, lemon juice, and sweetener. Simmer 3–5 minutes until juicy. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and thick. Cool slightly.
  7. Fill the pan: Pour the cheesecake filling over the cooled crust. Tap the pan to release bubbles.
  8. Swirl the sauce (optional): Spoon a few tablespoons of blueberry sauce over the top. Use a skewer to gently swirl. Reserve the rest for serving.
  9. Bake gently: Place the pan on the middle rack. Bake 35–45 minutes, until the edges are set and the center wobbles slightly like gelatin. Avoid overbaking.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside 30 minutes. Move to a rack and cool to room temperature.
  11. Chill to set: Cover and refrigerate at least 4 hours, preferably overnight. This step ensures a clean slice and creamy texture.
  12. Serve: Run a thin knife around the edge, release the springform, and slice with a warm, clean knife. Top with remaining blueberry sauce and extra lemon zest.