WW Fresh Blueberry Cheesecake – A Guilt-Free Indulgence 

Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This lightened-up dessert brings together all the creamy richness of a traditional cheesecake with the vibrant burst of fresh blueberries—perfect for anyone keeping wellness and flavor at the forefront.

Whether you’re planning a special occasion or simply craving a sweet reward, this cheesecake is here to deliver all the satisfaction without compromising your health goals.

 Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 crackers)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz (2 packages) reduced-fat cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain non-fat Greek yogurt
• Zest of 1 lemon

For the Blueberry Topping:

• 2 cups fresh blueberries
• ¼ cup water
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

Instructions

1. Prepare the Crust

Preheat oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.

Add eggs one at a time, mixing well after each. Stir in vanilla extract, Greek yogurt, and lemon zest until just combined.

Pour filling over the cooled crust and spread evenly.

3. Bake the Cheesecake

Bake in the preheated oven for 40–45 minutes, or until edges are set and the center has a gentle jiggle.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. This helps prevent cracking.

4. Prepare the Blueberry Topping

While the cheesecake cools, combine blueberries, water, sugar, and cornstarch in a small saucepan over medium heat.

Simmer and stir gently until the mixture thickens and the berries begin to burst—about 5–7 minutes.

Let the topping cool slightly before spreading it over the cheesecake.

5. Chill & Serve

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.

When ready to serve, remove the outer ring of the springform pan and transfer to a serving plate. Slice, serve, and savor the guilt-free indulgence!

 Tips for Success

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temp for a smooth filling.
• Make It Ahead: This cheesecake is even better the next day—perfect for prepping in advance!
• No Fresh Blueberries? Use frozen—just thaw and drain first.