Description
A creamy and naturally sweetened cheesecake made with Greek yogurt, maple syrup, and topped with a fresh homemade blueberry compote. Nestled on a buttery graham cracker crust, this dessert is perfect for any occasion and offers a light yet indulgent treat.
Ingredients
1 ½ cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup maple syrup or agave
2 teaspoons pure vanilla extract
2 large eggs
1 ½ cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat the oven to 325°F (163°C). Line a springform pan with parchment paper and lightly grease the sides.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then let cool completely.
- In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, maple syrup (or agave), and vanilla extract. Mix until well combined.
- Add the eggs one at a time, beating just until incorporated. Do not overmix.
- Pour the filling over the cooled crust. Bake for 45–50 minutes, until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove from oven and let come to room temperature. Refrigerate for at least 4 hours or overnight to set.
- For the topping, combine blueberries, lemon juice, and sugar in a saucepan over medium heat. Stir until the berries release their juices.
- Add the cornstarch slurry and cook, stirring, until the mixture thickens. Let cool.
- Spoon the cooled blueberry topping over the chilled cheesecake just before serving.
Notes
Use gluten-free graham crackers for a gluten-free version.
To reduce sugar, substitute maple syrup with a sugar-free sweetener like monk fruit.
Try different berries like raspberries or blackberries for a mixed-berry topping.
Adding lemon zest to the filling gives a bright citrus twist.
For a no-bake version, omit the eggs and use gelatin to set the filling.
Store leftovers in the fridge for up to 5 days or freeze slices individually.
Do not reheat; cheesecake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
