Ingredients:
8 oz cream cheese (softened)
½ cup granulated sugar
1 tsp vanilla extract
½ cup plain yogurt
1 cup blueberries (fresh or frozen, thawed)
1 cup graham cracker crumbs (about 8 full graham crackers, crushed)
2 tbsp melted butter
2 tbsp powdered sugar (for dusting)
Directions:
In a medium bowl, beat softened cream cheese with granulated sugar until smooth.
Add the vanilla extract and yogurt, blending until creamy.
Gently fold in the blueberries, being careful not to crush them too much.
In a separate small bowl, mix the graham cracker crumbs and melted butter until evenly combined.
Spread half of the graham crumb mixture into an 8″ (20 cm) springform pan or dish, pressing gently to form a base.
Spoon the blueberry‑cream cheese filling over the crust and smooth the top.
Sprinkle the remaining graham crumbs evenly over the filling.
Cover and chill in the refrigerator for at least 3 hours (or overnight) to set.
Just before serving, dust with powdered sugar and gently break the top into crumbles.
Prep Time: 15 min | Cooking Time: 0 min | Total Time: 3 hr 15 min
Kcal: ~320 per serving | Servings: 8
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