Recipe from


by Mairlyn Smith



18 squares honey graham cracker crumbs

3 tbsp. natural wheat germ

¼ cup canola oil


1 cup fresh or thawed blueberries,
honeyberries or Saskatoons (fresh in July or frozen year-round)

½ cup water

3 tbsp. granulated sugar

1 tbsp. 100% cranberry juice blend


1 8½ oz. package light cream cheese

¼ cup granulated sugar

1 tsp. pure vanilla extract

¾ cup 0% MF plain Greek yogurt

1 omega-3 egg

1 large egg white

1 tbsp. 100% cranberry juice blend

1 tbsp. all-purpose flour


Preheat oven to 350°F. Insert a round piece of parchment in the bottom of a 10” spring form pan. Set aside.


Pulse the graham crackers and wheat germ in a food processor until the mixture looks like sand. With the processor running, pour in the canola oil and continue to mix until well blended. Pour the mixture, spread out evenly into prepared pan and press firmly to form the base. Bake in the centre of the oven for 7 minutes, or until golden brown. Remove from oven and cool.


To make the purée, combine the berries, water, sugar and cranberry juice in a small saucepan over medium heat. Bring to a boil and reduce heat to low. Simmer for 10 minutes, then remove from heat and cool. Purée using an immersion blender or pour into a blender and purée until smooth. Set aside.


Use an electric mixer to beat the cream cheese, sugar and vanilla in a medium bowl, until fluffy. Beat in the yogurt, egg and egg white until fluffy. In a small bowl, whisk together the cranberry juice and flour to form a paste. Add the paste to the cheese mixture and beat until smooth and combined. Spread the filling over the cooled base.

Using a teaspoon, drop ½ cup of the purée mixture evenly on to the filling, 1 tsp. at a time, leaving spaces between your drops. Reserve the remaining purée in the refrigerator. Using a toothpick, swirl the puree drops around to get a desired swirl pattern. Bake in the centre of the oven for 35 minutes or until the centre is soft and wobbly. Over-baking will cause the cheesecake surface to crack. Cool cake on a wire rack to room temperature. To serve, run a small knife along the outside of the pan edge to loosen. Remove spring form, slice and serve, or chill cake for up to 2 days in an airtight container. Use the remaining chilled purée as a garnish.