Weight Watchers Blueberry Cheesecake (Light Version) after my sister recommended it to me. She had made it for a family dinner and kept saying, “You won’t believe this is actually Weight Watchers-friendly!” After a long and stressful week, I was craving something sweet but didn’t want the guilt that comes with traditional cheesecake.
Sunday baking has become my little escape. When I’m happy, I bake to celebrate. When I’m stressed, I bake because it helps me relax. Last weekend, my whole family was home, and I decided to surprise them with this lighter cheesecake.
While it baked, the smell of vanilla and blueberries filled the kitchen, and everyone kept asking what I was making. My husband was checking the oven every few minutes, and my kids were already asking for dessert before dinner was even ready.
When I finally served it later that night, everyone absolutely loved it. My husband went back for seconds, my kids scraped every last bite off their plates, and even my mom couldn’t believe it was a lighter version. That’s when I knew this recipe had earned a permanent spot in my weekend dessert rotation.
Now I make it whenever I need comfort food without ruining my goals—and it never disappoints.
Weight Watchers Blueberry Cheesecake (Light Version)
Prep Time:
20 minutes
Cook Time:
35 minutes
Chill Time:
4 hours
Total Time:
4 hours 55 minutes
Servings:
8 slices
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons light butter, melted
- 1 tablespoon sugar substitute
For the Filling:
- 16 oz reduced-fat cream cheese, softened
- 1 cup nonfat Greek yogurt
- 2 eggs
- ½ cup sugar substitute
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Blueberry Topping:
- 2 cups fresh blueberries
- 2 tablespoons sugar-free blueberry preserves
- 1 tablespoon lemon juice
Instructions
1. Prepare Crust
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, butter, and sugar substitute. Press into a springform pan.
2. Bake Crust
Bake for 8 minutes, then cool.
3. Make Filling
Beat cream cheese until smooth. Add yogurt, eggs, sugar substitute, vanilla, and flour. Mix until creamy.
4. Add Filling
Pour mixture over crust.
5. Bake
Bake for 30–35 minutes until center is slightly jiggly.
6. Cool
Let cool completely.
7. Chill
Refrigerate for at least 4 hours.
8. Make Topping
Cook blueberries, preserves, and lemon juice for 3–4 minutes.
9. Serve
Top cheesecake with blueberry mixture and serve chilled.
Nutrition (Per Slice Approx.)
- Calories: 180
- Protein: 9g
- Carbs: 16g
- Fat: 8g
- Fiber: 2g
- Sugar: 6g
Weight Watchers Points
✅ 4 Points per slice (may vary by brands used)
Q&A
Can I use frozen blueberries?
Yes! Just thaw and drain them first.
Can I make this ahead of time?
Absolutely. It tastes even better the next day.
Can I freeze this cheesecake?
Yes, freeze slices individually for up to 2 months.
Can I make it crustless?
Yes! Skip the crust to lower points even more.
How long does it last in the fridge?
Up to 4 days in an airtight container.