Creamy Vanilla Berry Cheesecake

Course Dessert

Servings 8

Calories 175 kcal

15 vanilla wafer cookies crushed (about ½ cup)
2 packages 8 ounces each reduced-fat Neufchatel cheese, softened at room temperature
1/3 cup sugar
3 egg whites
2 teaspoons vanilla extract
2 cups vanilla low-fat Greek yogurt
2 tablespoon all-purpose flour

1 ½ cups total of any single berry or a mixture of berries – I used a mixture of fresh blueberries and blackberries but strawberries or raspberries would work well too
2 tablespoons lemon or orange juice
½ tablespoon chia seeds optional

Heat oven to 300 degrees – be sure to avoid putting in cheesecake until oven has reached this temperature. Spray springfoam pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
Beat room temperature Neufchatel cheese in a medium bowl with electric mixer on medium speed just until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed just until blended.
Carefully spread batter over cookie crumbs in pan. Bake for 1 hour. Avoid opening the oven door. Turn off oven; cool in oven for 30 minutes with door closed. Remove from oven; cool for 15 minutes. Cover and refrigerate at least 3 hours.
Make the berry compote while waiting cheesecake is baking: Place berries, and cornstarch in a small saucepan, heat to medium low to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired.
Drizzle berry compote over cheesecake once it has cooled completely. Store covered in refrigerator.

Nutrition per serving: Calories – 175; Total Fat – 7 grams; Protein – 5 grams; Carbohydrates – 20 grams; Fiber – 2 grams; Sodium – 180 milligrams