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Blueberry Cheesecake Yogurt Bark

A delightful dessert that combines the creamy texture of cheesecake with the cooling effect of yogurt, featuring a blueberry swirl over a buttery graham cracker crust.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cheesecake yogurt base
  • 2 cups Greek yogurt (full fat) Use high-quality yogurt like Fage or Chobani.
  • 6 oz cream cheese, softened Ensure it's softened for easier blending.
  • 1/4 cup honey or maple syrup Select your preferred sweetener.
  • 1 tsp vanilla extract Opt for pure vanilla for better flavor.
For the blueberry swirl
  • 1 cup fresh or frozen blueberries Frozen blueberries can be used without thawing.
  • 2 tbsp sugar or honey Adjust sweetness to taste.
  • 1 tbsp lemon juice Balances sweetness with tang.
For the crust
  • 1 cup crushed graham crackers Gluten-free option available.
  • 3 tbsp melted butter Use room temperature butter for easy mixing.
For the topping
  • 1 cup fresh blueberries Extra for topping.

Method
 

Preparation of blueberry swirl
  1. Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries burst and release their juices, about 5 to 7 minutes, stirring occasionally. Remove from heat and cool completely.
Make the cheesecake yogurt base
  1. In a large mixing bowl, whisk together softened cream cheese, Greek yogurt, honey, and vanilla extract until smooth and creamy.
Create the graham cracker base
  1. Mix crushed graham crackers with melted butter until the mixture resembles wet sand. Press it into an even layer on a parchment-lined tray.
Assemble the bark
  1. Spread the cheesecake yogurt mixture over the graham cracker base in an even layer.
  2. Spoon the cooled blueberry sauce across the surface and use a toothpick to gently swirl it.
Add the topping and freeze
  1. Scatter fresh blueberries over the surface and gently press them into the yogurt layer.
  2. Transfer the tray to the freezer and freeze for 3 to 4 hours, or until fully solid.
  3. Once set, lift it from the tray and break or cut into pieces.

Notes

Make ahead for up to a week and store in the freezer. Store leftovers in an airtight container for up to three weeks.