Recipes: Desserts

Blueberry Cheesecake

You haven’t really lived until you’ve made blueberry cheesecake from scratch. This simple recipe pairs the sweet-tart flavor of fresh blueberries with savory cream cheese for a decadent tasting dessert. One advantage to making your own blueberry cheesecake is that you can create a healthier version than what you get at the store!


  • 1 cup graham cracker crumbs
  • 3 tablespoons honey, divided
  • 1 container (8 ounces) nonfat orange or tangerine yogurt
  • 4 ounces low-fat cream cheese, from an 8-ounce package
  • ¾ cup nonfat cottage cheese
  • 1 tablespoon cornstarch
  • 2 eggs
  • 2 cups fresh blueberries


  • Preheat oven to 350°F
  • In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
  • Transfer to a 9-inch pie plate
  • With the back of a spoon, press mixture onto bottom and halfway up sides of plate
  • In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
  • Whirl until smooth, about 1 minute
  • Add eggs
  • Whirl until blended
  • Pour about half of the cheese mixture onto the crust
  • Top with ½ cup of the blueberries
  • Cover with remaining cheese mixture
  • Bake until firm, about 35 minutes
  • Cool on a wire rack
  • In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
  • Add the remaining 1-½ cups blueberries
  • Toss to coat
  • Top pie with berries
  • Loosely cover pie
  • Refrigerate until firm, about 3 hours


  • Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

  • Number of servings (yield): 6