Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) coconut sugar
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240g) plain Greek yogurt, strained
  • 1/2 cup (120ml) honey
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh blueberries
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) honey
  • 1 tsp (2g) cornstarch dissolved in 1 tsp water

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan until it forms a dense, even layer. Freeze for 10 minutes to set.
  2. Beat the softened cream cheese until smooth and airy. Fold in the Greek yogurt, honey, lemon juice, zest, and vanilla extract. Mix on medium speed until the batter is consistent and lump-free, then pour over the chilled crust and smooth the top.
  3. Simmer blueberries, lemon juice, and honey in a saucepan over medium heat until berries burst. Stir in the cornstarch slurry and cook for 1 minute until thickened. Let the sauce cool to room temperature.
  4. Drop small spoonfuls of the cooled blueberry sauce onto the cream layer and use a toothpick to swirl into a marble pattern. Refrigerate for 4 hours until firm.