Gluten Free Blueberry Cheesecake

This delightfully light healthy gluten free blueberry cheesecake dessert is the perfect refreshing treat for a hot summer day! This relatively easy recipe can be made super fast and is great for summer parties. To make this dairy free, just sub out the yogurt and cream cheese for dairy free brands instead (use the same amount). For the dairy free cream cheese I recommend either Follow Your Heart or Kite Hill. For the dairy free yogurt, I recommend So Delicious. And with only 224 calories per serving and less than 15 grams of fat, there’s no reason you can’t have more than one serving. – Kara, The Accidental Chef

Serves 12

Ingredients:

1 package of Gluten Free Graham Crackers
1 tbsp. of fresh squeezed lemon juice
1 tsp of Madagascar Pure Vanilla Extract
1 tbsp. of All-Purpose Gluten Free Flour
1/4 cup of Pure Cane Sugar
2 cups of Blueberries
6 tbsp. of Egg Whites
8 tbsp. of Soy Free Buttery Spread by Earth Balance (Vegan)
8 oz of Light Cream Cheese (Philadelphia Cream Cheese 1/3 less fat)
8 oz of Nonfat Plain Greek Yogurt

Directions:

Preheat the oven to 325 degrees.

Place the graham crackers in a food processor until the cookies are crumbly as shown below.

Press together (flatten the mixture evenly) the graham crackers in your cheesecake pan.

Drizzle the butter into your cheesecake pan.

Gently beat together 8 oz of cream cheese, 1/4 cup of sugar, and 1 tsp of vanilla extract until smooth.

Then slowly beat in 1 cup of nonfat plain Greek yogurt, 2 egg whites, 1 tbsp of lemon juice, and 1 tbsp of flour until everything is evenly mixed together.

Slowly and gently mix in 2 cups of blueberries.

Place the cheesecake batter into the cheesecake pan. Fill up a larger pan with water halfway in the pan and place the cheesecake pan with the batter in it, into the water pan. This prevents the cheesecake from cracking in the middle.