Ingredients

• 2 cups of low-fat cream cheese
• 1/2 cup of Greek yogurt
• 1/2 cup of honey or a natural sweetener of your choice
• 1 teaspoon of vanilla extract
• 1 cup of fresh blueberries
• 1/2 cup of graham cracker crumbs (optional for crust)
• 1 tablespoon of melted coconut oil (optional for crust)
• Pinch of salt

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the low-fat cream cheese, Greek yogurt, honey, vanilla extract, and a pinch of salt. Mix well until smooth and creamy.
3. If you are using a crust, mix the graham cracker crumbs with the melted coconut oil and press the mixture into the bottom of a greased pie pan.
4. Layer the creamy mixture on top of the crust, or directly into the pie pan if no crust is used.
5. Add the fresh blueberries on top of the mixture and gently press them in.
6. Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Allow the cheesecake to cool at room temperature before transferring it to the refrigerator to chill for at least 3 hours or preferably overnight.
8. Serve chilled and enjoy your healthy blueberry cheesecake!