Blueberry Swirl Cheesecake with Greek Yogurt


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 13.2 g
  • Cholesterol: 46.6 mg
  • Sodium: 305.0 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 10.0 g

View full nutritional breakdown of Blueberry Swirl Cheesecake with Greek Yogurt calories by ingredient
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Introduction

*** The secret to this healthy and yummy cheesecake is 'Greek Yogurt' (Chobani, Fage, Oikos)! If you can't find it, use sour cream instead of regular plain yogurt. *** The secret to this healthy and yummy cheesecake is 'Greek Yogurt' (Chobani, Fage, Oikos)! If you can't find it, use sour cream instead of regular plain yogurt.
Number of Servings: 8

Ingredients


    * 1- 8" Ready-made Graham Cracker Pie Crust
    * 3/4 Cup Splenda Granular for baking
    * 1/3 Cup Lemon juice (from 2-3 lemons), divided
    * 1 Tbs Lemon zest
    * 8 oz Reduced Fat Cream Cheese, softened
    * 1 (16 oz) Container Non-fat Plain Greek Yogurt
    * 1 Large Egg
    * 1 tsp Vanilla Extract
    * 2 tbs all-purpose flour
    * 4 Tbs Sugar Free Blueberry Jam/ Jelly
    * 2 Tbs Maple syrup

Directions

Preheat oven to 325 degrees F.
Combine Blueberry jam and 1 tablespoon lemon juice in a small bowl. Microwave for 1 minute, set aside.
In a medium bowl, beat cream cheese and sugar until smooth. Blend in the yogurt, flour, lemon juice and zest, yogurt, vanilla and maple syrup. Mix well. Beat in egg just until well mixed (don't overbeat). Pour the cream cheese mix into ready-made pie crust. Stir in the blueberry sauce to the pie. Run a knife/ fork through the pie to get the swirl effect. Bake for about 30-45 minutes, or until cheesecake slightly jiggles in the center. Cool completely on a cooling rack, uncovered. After it's COMPLETELY cool (otherwise, you'll get one soggy cheesecake!), then transfer to the refrigerator, cover and chill.

Number of Servings: 8

Recipe submitted by SparkPeople user PCK018.

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