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Blueberry Cheesecake

Sugar Free Blueberry Cheesecake
A purchased graham cracker crust makes a quick fix; while the cream cheese & eggs give a traditional homemade flavor


  • 1 9" Graham Cracker crust

  • 1 Pint fresh or frozen blueberries

  • 1 Container of Marzetti's Sugar-free Blueberry Glaze

  • 1 8-ounce cream cheese (softened)

  • ½ Cup Splenda

  • 2 Eggs (beaten)


  1. Preheat oven to 325º

  2. In a small bowl combine softened cream cheese, Splenda and eggs.

  3. Using a mixer beat until fluffy.

  4. Pour mixture into prepared crust.

  5. Bake 25-30 minutes (watch carefully)

  6. Removed baked cheesecake from oven, allow to cool completely.

  7. Combine cleaned blueberries and glaze; spread over cheesecake

  8. Chill 2-3 hours before serving.

  9. Garnish with whipped topping to serve

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