No-Bake Blueberry Cheesecake

Not too much of a story to tell here. This was my first attempt at a no-bake dessert and it actually turned out pretty well, so I thought I’d share it with all you wonderful people of the internet.

So first things first, this recipe makes roughly about 12 bite size cheesecakes. But then again, every time I bake, I find discrepancies between the supposed portions on the given recipes and my own portions. Potato, po-TA-to. If you make less than 12, oh well; if you make more than 12, the more the merrier, right?

Here goes the recipe.

For the crust:

  • 1 C graham cracker crumbs (you can crush the crackers yourself or buy pre-crashed ones from the store)
  • 1/4 C regular granulated sugar (or substitute for healthier alternatives – ex: 4-6 packets of Stevia would be ample)
  • 1/4 C melted butter (unsalted/salted, doesn’t really matter

For the filling:

  • 1 package of Philadelphia cream cheese (250g), room temperature
  • 1 C plain Greek yogurt (I used Liberté, but any brand will do)
  • 1 tsp vanilla extract
  • 1/3 C honey
  • 2 tbsp lemon juice
  • a pinch of salt
  • fresh or frozen blueberries


  1. mix together the crust ingredients until well combinedDSC_0132
  2. using a spoon, firmly press the mixture into a muffin tin
  3. beat the cream cheese with a mixer until it has a creamy consistency
  4. add in all the other ingredients for the filling (except for the blueberries)
  5. fill the muffin tins half full with the filling
  6. place a few DSC_0151blueberries on top of each, and add another layer of the cream cheese mixture
  7. once you are all finished with that, cover the muffin trays with some plastic wrap and pop them in the freezer for at least 4 hours (overnight is better)
  8. take them out 10-20 minutes before serving
  9. add toppings as desired
  10. enjoy!

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