Recipe: No-Bake Blueberry Cheesecake Cups

We love a no-bake dessert, but we’re especially in love with these decadent-tasting mini cheesecake cups. These bite-sized desserts combine protein-rich Greek yogurt with a few spoonfuls of cream cheese for creaminess without the heaviness.

The recipe features a blueberry topping, but you can also opt for strawberries or raspberries—or a berry trio. Omit the lemon zest if it’s a trigger for you.

This recipe is low FODMAP, GERD-friendly, and vegetarian.

Makes 4 servings

What you’ll need

• 4 graham crackers (2 sheets)
• 3 oz / 4 tbsp cream cheese, softened
• 2 cups plain 2% Greek yogurt
• 6 tbsp powdered sugar
• 1 tsp lemon zest
• 1 cup frozen blueberries
• ¼ tsp salt
• Fresh blueberries for serving

Directions

1. Put the graham crackers in a zip-lock bag. Crush them with a rolling pin or a heavy saucepan until they are fine crumbs. Set aside.

2. Add the softened cream cheese and powdered sugar to a medium mixing bowl or stand mixer (with the whisk attachment). Cream with a hand mixer or stand mixer on medium speed until smooth.

3. Add the yogurt, lemon zest, frozen blueberries, and salt to the bowl, and continue to beat on medium speed for another minute or so.

4. Spoon the graham crackers into four 6oz/ ¾ cup serving cups. Top with the cheesecake mixture, and fresh blueberries, and refrigerate for at least 2 hours.