Blueberry De-Lite Cheesecake Recipe

Name: Blueberry De-Lite Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 sheets graham crackers (This is 1 individually wrapped package out of a box of crackers. When crumbed it will make approx 1 ); 4 tablespoons creamy peanut butter; 12 ounces neufchatel cheese, room temperature; 4 ounces mascarpone cheese, room temperature; ¼ cup Splenda granular; ¼ cup sugar; 1 egg; 2 egg whites; ¾ teaspoon vanilla; 2 cups fresh blueberries, rinsed; 2 tablespoons Splenda granular; 1 tablespoon sugar; 1 tablespoon lemon juice; 2 teaspoons cornstarch; 1 tablespoon water; salt, just a pinch

Servings: persons

10 sheets graham crackers (This is 1 individually wrapped package out of a box of crackers. When crumbed it will make approx 1 )
4 tablespoons creamy peanut butter
12 ounces neufchatel cheese, room temperature
4 ounces mascarpone cheese, room temperature
¼ cup Splenda granular
¼ cup sugar
1 egg
2 egg whites
¾ teaspoon vanilla
2 cups fresh blueberries, rinsed
2 tablespoons Splenda granular
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
salt, just a pinch

1
Preheat oven to 375 degrees.
2
Place the graham crackers and peanut butter in the container of a food processor and pulse until crackers are crumbed and well blended with the peanut butter; press into the bottom of a square 8-inch baking pan; place in preheated oven for 5 to 8 minutes.
3
In a large mixing bowl, beat together the cheeses, Splenda and sugar; beat in egg and egg whites; stir in vanilla.
4
Pour the mixture into the crust and bake for 18 to 20 minutes or until set.
5
Remove from oven, place on wire rack and with a sharp knife blade that has been dipped in water, quickly run the knife between the crust and pan; allow to stand at room temperature until cool to the touch.
6
While the cheesecake is baking, mix together the fresh berries, Splenda, sugar, lemon juice, salt and bring to boil, lightly crush the berries with potato masher or back of a spoon to help release the juices.
7
Cook for 1 minute, mix together the cornstarch and water until smooth and whisk into the berry mixture; continue to cook over low heat until clear and slightly thickened.
8
Remove from heat and pour into a small dish, allow to cool at room temperature.
9
When the cheesecake is cool to the touch top with berries, cover and refrigerate until ready to serve.
10
Please make sure that the cheesecake and topping are both room temperature before topping the cake.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 sheets graham crackers (This is 1 individually wrapped package out of a box of crackers. When crumbed it will make approx 1 ), 4 tablespoons creamy peanut butter, 12 ounces neufchatel cheese, room temperature, 4 ounces mascarpone cheese, room temperature, and more.

Yes, Blueberry De-Lite Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry De-Lite Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions