Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This recipe combines creamy cheesecake goodness with the vibrant freshness of blueberries, all while keeping it light and suitable for a wellness-focused lifestyle. Whether you’re hosting a special occasion or simply treating yourself to a sweet reward, this cheesecake promises to satisfy without compromising your health goals.


  • For the Crust:
    • 1 1/2 cups graham cracker crumbs (about 10 crackers)
    • 3 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
  • For the Cheesecake Filling:
    • 16 oz (2 packages) reduced-fat cream cheese, softened
    • 2/3 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup plain non-fat Greek yogurt
    • Zest of 1 lemon
  • For the Blueberry Topping:
    • 2 cups fresh blueberries
    • 1/4 cup water
    • 2 tablespoons granulated sugar
    • 1 tablespoon cornstarch


  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and lemon zest until thoroughly combined.
    • Pour the filling over the cooled crust in the springform pan, spreading it evenly.
  3. Bake the Cheesecake:
    • Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
    • Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
  4. Prepare the Blueberry Topping:
    • In a saucepan, combine the blueberries, water, sugar, and cornstarch over medium heat. Stir gently until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.
    • Remove from heat and let the blueberry topping cool slightly. Spread evenly over the cooled cheesecake.
  5. Chill and Serve:
    • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
    • When ready to serve, release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!
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