Ingredients
Scale
- 7 ounces graham crackers
- ½ cup pecans
- 2 (8 ounce) packages reduced-fat cream cheese
- 2 cups nonfat plain strained yogurt
- 4 cups fresh blueberries
- 2 tablespoons lemon curd
- ¼ teaspoon salt
- ⅓ cup neutral oil, such as canola or avocado
- ⅔ cup confectioners' sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a food processor, pulse together graham crackers, pecans, and salt until finely ground. Drizzle in oil while processing until combined. Press into a 9-by-13-inch baking dish.
- Make the filling: Blend cream cheese, yogurt, confectioners' sugar, lemon zest, lemon juice, and vanilla extract in the food processor until smooth. Spread over the crust evenly.
- Chill: Cover and refrigerate for at least 2 hours or overnight.
- Assemble topping: Warm lemon curd in a microwave-safe bowl for about 20 seconds. Add blueberries and gently toss to combine. Spoon over chilled cheesecake.
- Serve: Cut into squares and enjoy!
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (100g)
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg