Description
These Blueberry Cheesecake Yogurt Cups are creamy, fruity, and irresistibly delicious! Made with smooth Greek yogurt, cream cheese, and sweet blueberry swirls, each cup has a rich cheesecake-inspired texture.
Ingredients
Scale
- 1½ cups plain Greek yogurt
- 4 oz cream cheese, softened
- 2 large eggs
- ⅓ cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar (for the swirl)
- 1 teaspoon lemon juice (for the swirl)
- 1 teaspoon cornstarch (for the swirl)
- 1 tablespoon water (for the swirl)
- ¼ cup graham cracker crumbs
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- ½ cup fresh blueberries (for garnishing)
- Extra graham cracker crumbs (for garnishing)
Instructions
- Preheat your oven to 325°F (165°C). Lightly grease four individual oven-safe ramekins.
- In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat for 4–5 minutes, stirring gently until the berries soften and the mixture thickens. Set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the Greek yogurt, eggs, sugar, honey, vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Mix until smooth and fully combined.
- Divide the cheesecake mixture evenly between the prepared ramekins.
- Spoon small amounts of the blueberry sauce over each cup. Use a toothpick or small knife to gently swirl the blueberry mixture into the creamy filling.
- In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Sprinkle a little over each pudding cup.
- Arrange the ramekins on a baking sheet and bake for 30–35 minutes, or until the edges are lightly golden and the centers are just set.
- Remove from the oven and allow the cups to cool for about 20 minutes.
- Refrigerate for at least 2 hours to allow the cheesecake yogurt cups to firm up.
- Before serving, garnish with fresh blueberries and an extra sprinkle of graham cracker crumbs.
Notes
- For best flavor, allow the cups to chill in the refrigerator for at least two hours.
- These can be made a day in advance for optimal convenience.
- Feel free to substitute the blueberries with your choice of berries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg