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Cheesecake with Blueberry Sauce



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2 tbsp. dry breadcrumbs
24 oz. cream cheese
2 eggs
2 tbsp. milk
2/3 cup granulated non-nutritive sweetener
1 tbsp. 1/2 tsp. vanilla extract, divided
1 cup sour cream
1/4 cup 2 tbsp. granulated non-nutritive sweetener, divided
2 cups fresh or frozen blueberries
1 tbsp. lemon juice and water


  1. 1
    Preheat oven to 375°F. Spray bottom and side of a 9" pie plate with vegetable cooking spray; sprinkle with breadcrumbs and tilt to cover evenly. In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, 2/3 cup granulated sweetener and 1 tbsp. vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18 to 20 minutes; cool 10 minutes. When pie is set, spread the Sour Cream Topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.
  2. 2
    Sour Cream Topping: In a small bowl, stir 1 cup sour cream, 1/4 cup granulated non-nutritive sweetener and 1/2 tsp. vanilla extract.
  3. 3
    Blueberry Sauce: In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tbsp. granulated non-nutritive sweetener and 1 tbsp. each lemon juice and water until berries are soft, about 5 minutes; chill.


Breadcrumbs are optional. If made without breadcrumbs, subtract 1 g carbohydrate per portion.

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