HG's Blueberry Bliss Cheesecake Makeover
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cheesecake16 oz. fat-free cream cheese, room temperature1/2 cup granulated Splenda1 tsp. vanilla extract6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature1/2 cup liquid egg whites, room temperature2 tbsp. lemon juice, room temperature2 tbsp. Bisquick Heart Smart Baking mix1/4 tsp. cinnamonTopping2 cups frozen unsweetened blueberries2 tbsp. granulated Splenda1 tbsp. cornstarch1/4 tsp. cinnamonDash salt
Preheat oven to 350 degrees. 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, splenda, 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, Heart Smart, 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 (see HG Tip!), release and remove the springform. Cut into 4 slices and dig in!
Serving Size: 4 big slices
To make the cheesecake, first set out all measured ingredients. Combine cream cheese, splenda, 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, Heart Smart, 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 (see HG Tip!), release and remove the springform. Cut into 4 slices and dig in!
Serving Size: 4 big slices
Nutritional Info Amount Per Serving
- Calories: 235.2
- Total Fat: 0.2 g
- Cholesterol: 18.0 mg
- Sodium: 956.1 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.2 g
- Protein: 23.4 g
Member Reviews
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LUVMY2BOYS73
I used powdered stevia instead of Splenda, Dannon Light & Fit Greek Vanilla yogurt (80 cals), and fresh picked blueberries instead of frozen. The serving size is huge, so I cut it into 6 pieces instead, which were still big pieces. Got the calories down to 145 per serving and it was very tasty! - 6/20/16