Blueberry Cream Cheesecake

By

View complete recipe

  • Average
  • Average budget

Ingredients

  • Crust:
  • 2 cups Fiber One cereal
  • 1/4 cup sugar free maple syrup
  • optional: Splenda & cinnamon to taste
  • OR your favorite pie crust recipe
  • Filling:
  • 10 oz. fresh blueberries (save 2 tbsp for sauce if desired)
  • 8 oz. fat free cream cheese, room temp
  • 1 cup fat free sour cream
  • 1 egg white
  • 1/4 cup Splenda
  • 1 tbsp lemon zest
  • Sauce (optional):
  • 2 tbsp reserved blueberries
  • 1 tbsp sugar free maple syrup

Preparation

Step 1

Preheat oven to 350 degrees. Blend the crust ingredients in a food processor until no cereal clumps remain. Mold crust into an 8x8 pie pan (I usually spray my fingers with PAM first to avoid sticking) and up the sides. Bake crust for 10 mins.
Meanwhile, blend the filling ingredients, except the blueberries, in a clean food processor/blender until smooth.
When the crust is done, layer half of the blueberries on the bottom. Then pour in the filling and top with the remaining blueberries. Bake for about 1 hour and 10 mins, or until cake is starting to brown.
To make the sauce, just microwave the ingredients for 1 mins and mash together. Pour on top of cooled cheesecake. (You can do this now or when ready to serve.)
Refrigerate for at least 6 hours.

View complete recipe

You'll also love

You'll also love