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It’s the third of July, and if you still need a dessert recipe for the Fourth, this Blueberry Cheesecake Delight is your ticket! A healthy remake of an old family favorite, this recipe has its origins in an old Mennonite church cookbook – probably the falling-apart copy with the light blue cover and antiquated metal spiral that still graces the counter in my mom’s kitchen – right next to Necessary Food. 😛 I didn’t actually consult any old cookbooks when making this recipe because these days I prefer to work out of my own head or build from a recipe in my own cookbook, but the idea definitely had its roots in childhood experience, and most of my childhood culinary experiences came from my mom’s collection of black-and-white church cookbooks (no pictures, but plenty of grease spots and notes).
I posted a Strawberry Delight recipe two years ago, but I knew I wanted a blueberry one as well. Since our twenty blueberry bushes are bearing (berrying?) prolifically right now, I figured that this was as good a time as any to bring the idea to fruition.
Sorry – I’ll try to restrain the puns.
I always grew up calling layered cream cheese desserts “delights,” but apparently that isn’t the universal norm. A Canadian friend of mine recently asked me if I ever make “blueberry cheesecake,” then proceeded to describe what I had always called “blueberry delight.” In case you’re not familiar with a delight, I’ve included both terms in the name of today’s recipe so we’re all clear on what we’re making for dessert tomorrow.
Speaking of which, I really wanted to post this recipe sooner so people could get last-minute ingredient shopping done over the weekend, but it was a last-minute idea! I apologize that you didn’t have more advance warning, but I hope you’ll forgive me based on the fact that the recipe uses easy ingredients. Not only does it use easy ingredients, but it’s also easy to put together. For a three-layer dessert, it comes together very quickly. I like to refrigerate it overnight so it can firm up and the sweetness can settle out, and the next day it holds its shape beautifully (as you can see in the pictures that I had such fun taking).
Yeah, sorry about the barrage of pictures. I actually had 25 that I wanted to include in this post, but then I figured that you’d get tired of scrolling and never actually make the recipe.
Delights make wonderful potluck and picnic desserts, and this one tastes just like “the real thing” with a perfect balance of sweetness so most people probably won’t even know it’s sugar-free! However, if you want to be sure to get some yourself, maybe you should make a little sign that says, “Trim Healthy Mama APPROVED, sugar free, low carb, gluten free, egg free, nut free,” because we all know that the healthier and more allergy friendly something is, the less it gets eaten at a potluck (unless you’re going to a THM group meeting). It’s a happy fact of life if you’re a leftover-lover.
If you need more picnic ideas, check out the barbecue sauce recipe I posted Friday. In that post, I included lists of other grilling recipes, picnic side dishes, and festive Fourth desserts.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my blueberry recipes
- Strawberry Delight
- 1 c. Briana's Baking Mix*
- 2 tsp. THM Super Sweet Blend
- ¼ tsp. xanthan gum
- 5 T. salted butter, softened
- 8 oz. reduced-fat cream cheese
- ½ tsp. vanilla extract
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ c. heavy whipping cream
- CRUST: Whisk the dry ingredients. Beat in the butter with a hand mixer until crumbs form. Press into a greased 8"x8" pan and bake at 350* for 7 minutes. Cool completely.
- CHEESECAKE FILLING: Beat the cream cheese, vanilla, and stevia until smooth. Add the cream and beat until thick and fluffy. Spread over the cooled crust.
- BLUEBERRY TOPPING: Bring the first five ingredients to a boil in a saucepan and simmer (uncovered) for five minutes. Take off the heat and blend with an immersion blender until smooth. Blend in the gelatin and glucomannan, adding the glucomannan while blending so it doesn't clump. Stir in the fresh blueberries gently and cool the blueberry topping to room temperature before spreading it onto the top of the delight.
- Refrigerate the delight overnight to set up completely. Serve.
**If using a beef gelatin such as Great Lakes or THM brand, add an extra ¼ tsp. gelatin.
Want a 9"x13" version? Just double the recipe.
- Briana’s Baking Mix
- THM Baking Blend
- THM Super Sweet Blend
- Xanthan gum (Amazon)
- Xanthan Gum (iHerb)
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin (Amazon)
- Great Lakes Beef Gelatin (Amazon)
- Great Lakes Beef Gelatin (iHerb)
- THM Just Gelatin
- Glucomannan (Amazon)