Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp melted unsalted butter
  • 2 tbsp honey
  • 1 pinch salt
  • 8 oz cream cheese
  • 1 cup plain Greek yogurt
  • 0.5 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
  • 1 tbsp lemon juice
  • 1 tbsp honey

Instructions:

  1. Combine graham cracker crumbs, melted butter, honey, and salt in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon until the surface is flat and compacted. Place in the freezer for 10 minutes to set.
  2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the Greek yogurt, lemon juice, and lemon zest until fully incorporated.
  3. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture using a spatula until no streaks remain.
  4. Place blueberries, lemon juice, and honey in a saucepan over medium heat. Simmer for 5–8 minutes, stirring occasionally, until the berries burst and the liquid thickens into a syrupy glaze. Let the glaze cool completely to room temperature.
  5. Pour the lemon cream filling over the chilled crust and smooth the top. Spoon droplets of the cooled blueberry glaze over the surface and use a toothpick or knife to gently swirl the glaze into the cream. Chill in the refrigerator for 6 hours before serving.