Prep time: 10 minutes
Total time: 1 hour 25 minutes
Serves: 12

Ingredients:

  • For Crust:
    • 2/3 cup graham cracker crumbs
    • 1 Tb. granulated sugar
    • 2 Tb. butter (melted)
    • 1/8 tsp. vanilla extract
    • Pinch of lemon zest
  • For Filling:
    • 8 oz. cream cheese
    • 1/4 cup Greek yogurt (plain or 2%)
    • 1/4 cup granulated sugar
    • 3/4 tsp. pure vanilla extract
    • 1 large egg (room temperature)
  • For Blueberry Compote:
    • 1 cup frozen or fresh blueberries
    • 2 Tb. fresh lemon juice
    • 3 Tb. water
    • 1/4 cup granulated sugar
    • 1 Tb. cornstarch
    • 1/2 tsp. vanilla extract
    • 1/2 tsp. lemon zest

Directions:

  • 1

    Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

  • 2

    Use a food processor to make graham crackers into crumbs. Pulse the sugar, zest and vanilla. Then, pulse in melted butter until a sandy texture is formed.

  • 3

    Divide evenly between the ramekins, pushing the crust into the bottom. Bake for 5 minutes.

  • 4

    Wipe out the food processor and add the cream cheese and sugar. Blend for a minute until smooth. Add the Greek yogurt and vanilla extract, and blend again until smooth, scraping down the sides of the bowl as needed.

  • 5

    Spoon the cream cheese batter over the hot crusts. Bake for 15 to 17 minutes. When done, take out and cool at room temperature for 30 minutes, then chill in the fridge for at least an hour. In a medium-sized saucepan, add the sugar, water, lemon juice and blueberries. Set over medium heat. Meanwhile, mix cornstarch and water together to prevent lumps. Add to the mixture and mix.

  • 6

    Bring the mixture to a boil for 5 minutes. Then, reduce to medium heat for an additional 10 minutes, stirring occasionally.

  • 7

    Let the compote cool completely before serving. Serve the chilled cheesecakes with a spoonful of blueberry compote on top. Enjoy!