Blueberry Cheesecake Ramekins

Blueberry Cheesecake Ramekins

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 6.2 g
  • Cholesterol: 16.9 mg
  • Sodium: 223.4 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Blueberry Cheesecake Ramekins calories by ingredient
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The name may be correct - but the calorie count - is low. This is a bit "labor" intensive - however, it is well worth it. Tastes sinful and is a great craving killer. The name may be correct - but the calorie count - is low. This is a bit "labor" intensive - however, it is well worth it. Tastes sinful and is a great craving killer.
Number of Servings: 8


    4 cups blueberries, fresh
    2 capfuls of lemon juice
    1/2 cup water
    4 tsp equal
    1 tbsp of corn starch mixed with 2 tbsp water
    8 oz box of sugar free/fat free instant pudding flavor of your choice
    1 1/4 cup of silk vanilla light soymilk
    8 tbsp graham cracker crumbs
    8 oz package of light cream cheese


Blueberry Compote:
In a saucepan - put 4 cups of fresh blueberries (If you use frozen, cut water in half). Add 2 capfuls of lemon juice, 4 tsp of equal, 1/2 cup of water, bring to a boil, simmer and cover. When the blueberries start to break down - remove cover, add 1 tbsp of corn starch mixed with 2 tbsp of water to boiling blueberry mixture. Stir until it begins to thicken. Then simmer for another 5 minutes. Turn off heat and allow to cool.
In the bowl of a mixer, combine softened 8 oz package of light cream cheese, Smooth cream cheese. Add a box of sugar free/fat free instant pudding (flavor of your choice - I used cheesecake). Combine with cream cheese. Then, slowly add silk vanilla light soymilk - 1/4 cup at a time until you have added a total of 1 1/4 cups. Continue to mix until smooth. (You can use milk if you want - just recalculate the calories).
In the bottom of ramekins - add a tablespoon of graham cracker crumbs to each one. Add 4 tbsp of cream cheese/pudding mixture to each ramekin, covering graham crackers.
Then to each ramekin add 1/3 cup of blueberry compote. You might have left over - it is yummy over yogurt.
You can sprinkle a bit of graham cracker crumbs over top if you want.
Place ramekins in refrigerator and allow to set - at least 3 hours. Serve with a dollop of whipped cream if you prefer.
Hope you enjoy it!

Number of Servings: 8

Recipe submitted by SparkPeople user ALISSADE.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Yum! I'd give this 6 stars if I could! I made it with the Cheesecake-flavor pudding mix and used 1% milk. I halved the recipe, but next time I may try to make it into a pie instead of individual servings. Fantastic. Thanks for sharing it. I had a lot of blueberries to use & this hit the spot! - 7/25/09

    Was this review helpful?   yes  No
  • Packaged pudding? You can't make sugar free-fat free pudding at home (all those chemicals aren't in a home pantry) but I can make real pudding with lowfat milk. Higher calories, no chemicals. - 6/2/18

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  • Will try. - 7/22/17

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  • *drools* This was SOOOOOO AMAZING. I love it :D - 9/20/09

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  • Awesome! I used farmers cheese, and SF/FF vanilla pudding. Delicious! A definite keeper, and easy too! I'm going to try it with chocolate pudding (no fruit) for a nice chocolate fix. :) - 8/2/09

    Was this review helpful?   yes  No
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