Blueberry Cheesecake Yogurt Bark
A delightful dessert that combines the creaminess of cheesecake with the refreshing taste of yogurt, presented in a light frozen bark form, perfect for any occasion.
Ingredients
For the yogurt bark
- 1 cup Greek yogurt Use coconut yogurt for a dairy-free option.
- 1 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
- ¼ cup honey or maple syrup Use stevia or another sugar-free sweetener for a low-sugar option.
- 1 cup blueberries (fresh or frozen) Thaw frozen blueberries slightly before using.
- 1 cup crushed graham crackers Use gluten-free options if required.
- ¼ cup melted butter Allow to cool before mixing with the crust.
- 1 teaspoon vanilla extract Enhances flavor.
Instructions
Preparation
- Gather all your ingredients and ensure your cream cheese is at room temperature.
- In a mixing bowl, combine the Greek yogurt, softened cream cheese, honey (or maple syrup), and vanilla extract. Whisk until smooth and creamy.
- In another bowl, combine the crushed graham crackers with the melted butter and stir until it feels crumbly.
- Spread the graham cracker mixture evenly in the bottom of a lined baking sheet, pressing down firmly.
- Pour the creamy yogurt mixture over the graham cracker crust, spreading it evenly.
- Drop spoonfuls of blueberries on top and gently swirl for a marbled effect.
- Place the baking sheet in the freezer for about 4 hours until firm.
- Once set, remove it from the freezer and break into pieces using a sharp knife.
Notes
Store leftovers in an airtight container in the freezer, separated by parchment paper. Can last up to two weeks.