Best 5 Low Fat Blueberry Cheesecake Pie Recipes

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

LOW FAT BLUEBERRY CHEESECAKE PIE

Steps:

• Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
• Preheat oven to 350 degrees.
• Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
• Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
• While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
• Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
• Serve with blueberry sauce.

LOW CARB-SUGAR FREE BLUEBERRY CHEESECAKE

Steps:

• Mix crust ingredients in a 8 or 9 inch glass pie dish.
• Press into dish.
• In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
• Pour into crust.
• While baking at 350°F for 20 minutes, prepare blueberry sauce.
• On stove, place all ingredients over medium heat.
• Cook until blueberries soften.
• Pour on baked cheesecake and chill for a few hours.

LOW-FAT NO-BAKE BLUEBERRY CHEESECAKE RECIPE - (4.5/5)

Steps:

• In a large mixing bowl, mix together cream cheese, whipped topping, and sugar. Spoon into graham crust and chill for 1 hour. Top with fresh blueberries or fruit of your choice.