Ingredients
Crushed Graham Crackers, 2 cups
Melted Butter, 1/2 cup
Brown Sugar, 1/4 cup
Almond Flour, 1/4 cup
Cream Cheese, 16 oz
Greek Yogurt, 1 cup
Honey, 1/3 cup
Vanilla Extract, 1 tsp
Lemon Zest, 1 tbsp
Sweetened Condensed Milk, 14 oz can
Blueberries, 2 cups fresh
Lemon Juice, 3 tbsp
Powdered Sugar, 2 tbsp
Fresh Mint Leaves, 10-12 sprigs
Instructions
Press the graham cracker base into the bottom of a 9-inch springform pan.
Whip cream cheese, Greek yogurt, honey, vanilla, and lemon zest in a stand mixer until smooth.
Layer the cheesecake mixture over the cooled crust.
Blend blueberries with lemon juice, powdered sugar, and a pinch of salt in a bowl.
Spread blueberry topping evenly over the cheesecake and refrigerate for 4 hours.
Garnish with fresh mint and additional lemon zest before serving.
Notes
The chill time is critical for optimal texture. For a beginner-friendly version, use store-bought cheesecake or lemon curd.
Substitute almond flour with coconut flour for a grain-free crust.
Storage: Keep refrigerated up to 48 hours.
- Prep Time: 45
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 1.7g
- Protein: 8g
- Cholesterol: 45mg