Blueberry De Lite Cheesecake Recipe

Name: Blueberry De Lite Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; Creamy Peanut Butter; Neufchatel Cheese; Mascarpone Cheese; Splenda Granular; ¼ cup granulated sugar + 2 tablespoons granulated sugar; 1 large egg; 2 large egg whites; 1 teaspoon vanilla extract; Fresh Blueberries; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 tablespoons water; a pinch of salt

Indulge in this creamy, dreamy Blueberry DeLite Cheesecake! This easy recipe is perfect for smaller families or when you want a delicious treat without leftovers. Baked in a convenient square pan, this cheesecake boasts a buttery graham cracker crust and a tangy, sweet blueberry topping that complements the rich, creamy filling. Get ready to impress with this stunning dessert – it's easier to make than you think!

Prep Time 30 mins

Cook Time 40 mins

Calories 266.9 kcal

Protein 16g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry De Lite Cheesecake

1 ½ cups graham cracker crumbs
Creamy Peanut Butter
Neufchatel Cheese
Mascarpone Cheese
Splenda Granular
¼ cup granulated sugar + 2 tablespoons granulated sugar
1 large egg
2 large egg whites
1 teaspoon vanilla extract
Fresh Blueberries
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
a pinch of salt

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How to Make Blueberry De Lite Cheesecake

Preheat oven to 375°F (190°C).
In a food processor, combine 1 ½ cups graham cracker crumbs and ¼ cup peanut butter. Pulse until well combined.
Press the mixture into the bottom of an 8-inch square baking pan. Bake for 5-8 minutes.
In a large bowl, beat together 16 oz cream cheese (softened), 4 oz cream cheese (softened), ½ cup Splenda, and ¼ cup granulated sugar until smooth and creamy.
Beat in 1 large egg and 2 large egg whites until well combined.
Stir in 1 teaspoon vanilla extract.
Pour the batter into the prepared crust.
Bake for 18-20 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Remove from oven and let cool completely on a wire rack.
While the cheesecake is cooling, prepare the blueberry topping:
In a saucepan, combine 2 cups fresh blueberries, ¼ cup Splenda, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and a pinch of salt.
Bring to a boil, then reduce heat and simmer for 1 minute, gently mashing some berries to release their juices.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
Whisk the cornstarch mixture into the blueberry mixture and cook over low heat until thickened and clear (about 1-2 minutes).
Remove from heat and let cool completely.
Once the cheesecake is completely cool, top with the blueberry topping. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.