1 WW Point Blueberry Cheesecake

Servings: 8
WW Points (Freestyle): 1 point per serving

Ingredients:

For the Crust:

  • 1/2 cup graham cracker crumbs (use reduced-fat if preferred)
  • 1 tablespoon light butter (melted)
  • 1 tablespoon sweetener of choice (such as Stevia or Splenda)

For the Cheesecake Filling:

  • 1 cup fat-free Greek yogurt
  • 1/2 cup reduced-fat cream cheese (softened)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (or sugar substitute of choice)
  • 1 large egg (or use egg substitute for lower points, like 1/4 cup egg whites)

For the Blueberry Topping:

  • 1/2 cup fresh or frozen blueberries (thawed if frozen)
  • 1 tablespoon water
  • 1 tablespoon sweetener (optional, depending on your preference)

Instructions:

1. Prepare the Crust:

  • Preheat the oven to 325°F (165°C).
  • In a small bowl, combine the graham cracker crumbs, melted butter, and sweetener. Stir until the crumbs are well coated.
  • Press the mixture into the bottom of 8 individual serving cups or one small pie dish, making sure it’s evenly distributed.
  • Bake the crust in the preheated oven for about 8-10 minutes, until golden. Remove from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

  • In a medium bowl, beat together the fat-free Greek yogurt, reduced-fat cream cheese, vanilla extract, powdered sugar, and egg until smooth and creamy. You can use a hand mixer or whisk.
  • Spoon the filling over the cooled crust in your serving cups or pie dish, smoothing the top.
  • Bake the cheesecake for 20-25 minutes, until the center is set but still slightly jiggly. Don’t overbake to keep it creamy.
  • Let the cheesecake cool at room temperature for a few minutes, then refrigerate for at least 2-3 hours, or until fully chilled.

3. Prepare the Blueberry Topping:

  • In a small saucepan, combine the blueberries, water, and sweetener (if using). Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until the blueberries burst and the sauce thickens.
  • Remove from heat and let it cool slightly.

4. Serve:

  • Once the cheesecake is chilled, spoon the blueberry topping over the top of each cheesecake.
  • Serve and enjoy!

Storage:

  • Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (Per Serving – Based on 8 servings):

  • Calories: 90-100
  • Fat: 4-5g
  • Carbs: 10-12g
  • Protein: 4-5g
  • Sugar: 5-7g
  • WW Points: 1 point per serving

Optional Variations:

  • For a thicker crust: Use more graham cracker crumbs, but keep in mind that this will affect the WW points.
  • For a different topping: You can substitute the blueberries with other fruit, like strawberries or raspberries, for a different flavor.

This 1 WW Point Blueberry Cheesecake is a great way to indulge in a creamy, fruity dessert while keeping your points low. It’s the perfect balance of rich cheesecake flavor with a refreshing blueberry topping, making it a go-to dessert for any WW follower! Enjoy!