The BEST low calorie lemon and blueberry cheesecake

If you’re in a calorie deficit and looking for a refreshing, low calorie, light, spring or summer dessert, then this is the recipe for you! This low calorie lemon and blueberry cheesecake is the perfect way to enjoy a fruity dessert. Full of lemon and blueberry flavor, this cheesecake is made with a simple cornflakes or graham cracker crust and a fluffy cream cheese and yogurt filling topped with a delicious lemon and blueberry sauce! And the best part? You can enjoy this all for just 69 calories per slice or 276 calories for the ENTIRE cheesecake!

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Lemon and blueberry are one of those pairings that just go so well together. Especially during this time of year when the weather is warm and fruity desserts are all the rage. This lemon and blueberry cheesecake is such a light and delicious spring and summer dessert.

If you’re in a calorie deficit and want to enjoy some extra sweet treats, this low calorie lemon and blueberry cheesecake is sure to satisfy your craving!

Low calorie lemon and blueberry cheesecake

As soon as the weather starts to get warmer, all I want is fruity desserts! When i was in a calorie deficit, my go to was always these mini pavlovas! I love anything sweet and creamy!

I wanted to make something just as sweet and delicious whilst still being super low in calories. That’s when I landed on this low calorie lemon and blueberry cheesecake. It is so deliciously refreshing and super easy to make!

Why you’ll love this recipe…

• Super easy to make and only requires a handful of ingredients!
• This cheesecake is gluten-free, egg-free vegetarian and NO BAKE!!
• This cheesecake is really refreshing, perfect for spring and summer.
• Only 69 calories per slice or 276 calories for the ENTIRE cheesecake!
• This recipe is added-sugar free and can be made vegan with a few adjustments.

Taste – This cheesecake is super fruity, fresh and delicious. It is packed with lemon and blueberry flavor. This lemon and blueberry cheesecake is light, fruity and super sweet!

Texture – This cheesecake is smooth, creamy and light. Just like regular cheesecake, it has a crunchy base made from cornflakes with a delicious cream cheese filling topped with a lemon and blueberry sauce.

Effort – As with all my low calorie desserts, I like to keep things simple and low effort. This recipe is just that! It is simple and requires very minimal effort but delivers maximum taste!

Ingredients

• Cornflakes – Cornflakes are a great low calorie base. I crushed the cornflakes really fine and they had a texture similar to crushed biscuit/graham crackers. You can use light digestives, ginger nuts or graham crackers here, if you would prefer.
• Applesauce – A little applesauce is great at binding the cornflakes base. It is a insanely low calorie alternative to butter! Plus, it adds some sweetness! I have to add though, the applesauce makes the cornflakes a little soft and not as crunchy as a biscuit or graham cracker base! For a crunchier base, replace the applesauce with an equal amount of butter. It will be slightly higher in calories but it will give a much crunchier base!
• Low fat yogurt – Low fat yogurt is super low in calories but still contains a little fat which will give the cheesecake some hold. It also has a very neutral taste and will give this low calorie lemon and blueberry cheesecake a light and smooth texture! For a vegan alternative, use vegan or dairy free yogurt.
• Philadelphia lightest – Philadelphia lightest is super low in calories whilst still being creamy, smooth and delicious! It is a great replacement for regular cream cheese. You can use low fat cream cheese as an alternative but it will be slightly higher in calories. For a dairy free and vegan alternative, use dairy free/vegan cream cheese.
• 0 calorie icing sugar – 0 calorie granulated sweeteners can be difficult to dissolve and since this cheesecake won’t be baked, the granules will most likely remain and give a gritty texture. This 0 calorie icing sugar is perfect for this recipe as it adds sweetness without the grittiness! You can also use regular icing sugar but it will be higher in calories.
• Cornstarch – As this cheesecake has very little fat and won’t be baked, we’re relying on good ol’ cornstarch to provide majority of the hold for this cheesecake!
• Blueberries – To make the lemon and blueberry sauce.
• Lemon juice – To make the lemon and blueberry sauce.
• Stevia / 0 calorie sweetener – A little stevia adds some sweetness to the sauce!

How to make a low calorie lemon and blueberry cheesecake

1. Prepare the base by crushing the cornflakes and mixing in the applesauce. Place this at the bottom of a 5 inch cake tin like this one and set aside in the fridge.
2. Make the filling by whisking together the cream cheese, yogurt, icing sugar and cornstarch until smooth and lump-free. Pour over the base and refrigerate overnight.
3. Prepare the sauce by blending together the blueberries, lemon juice and stevia/0 calorie sweetener.
4. Once the cheesecake has set, pour the sauce over it, slice into 4, serve and enjoy! P.s. you can have this entire cheesecake to yourself for just 276 calories!!

Storage

This cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.

I wouldn’t recommend freezing this cheesecake as it will lose its hold in the thawing process!

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