This low calorie lemon and blueberry cheesecake is the perfect spring and summer dessert to enjoy in a calorie deficit! It is super light, creamy and full of lemon and blueberry flavor in every bite.
PREP TIME 10minutes mins
SETTING TIME 8hours hrs
TOTAL TIME 8hours hrs 10minutes mins
COURSE Dessert
CUISINE American
SERVINGS 4
EQUIPMENT
Whisk
Medium bowl
Small bowl
Blender
INGREDIENTS
For the base:
15 g cornflakes
10 g applesauce
For the filling:
100 g low fat yogurt
75 g Philadelphia lightest
20 g 0 calories icing sugar
2 tsp cornstarch
For the sauce:
50 g blueberries
1 tbsp stevia or sweetener
2 tbsp lemon juice
INSTRUCTIONS
Prepare the base by crushing the cornflakes and mixing in the applesauce. Place this at the bottom of a 5 inch cake tin and set aside in the fridge.
Make the filling by whisking together the cream cheese, yogurt, icing sugar and cornstarch until smooth and lump-free. Pour over the base and refrigerate overnight.
Prepare the sauce by blending together the blueberries, lemon juice and stevia/sweetener. Set this aside in the fridge until the cheesecake is ready.
Once the cheesecake has set, pour the sauce over it, slice into 4, serve and enjoy!
