#blueberrycompote

These Vanilla Bean Greek Yogurt Cheesecakes with Blueberry Compote are lightened up, but they’re just as creamy and flavorful as traditional full-fat cheesecake. The easy blueberry compote takes this gluten free and refined sugar free dessert over the top!

This Blueberry Lemon Yogurt Cake with Blueberry Compote is a delightful dessert that combines the zesty flavors of lemon with the sweetness of fresh blueberries. The Greek yogurt adds a moist and creamy texture to the cake, making it a perfect treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup Greek yogurt. 2 tablespoons lemon zest. 1/4 cup fresh lemon juice. 1 1/2 cups fresh blueberries. For Blueberry Compote:. 1 cup fresh blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1/4 cup water. 1/2 teaspoon cornstarch optional, for thickening.

Instructions: Warm the oven up to 350F 175C and grease a 9-inch round cake pan. Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Put away. In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Add the Greek yogurt, lemon zest, and lemon juice and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Take 1 1/2 cups of fresh blueberries and fold them slowly into the batter. When the cake pan is ready, pour the batter into it and spread it out evenly. Bake for about 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Make the Blueberry Compote while the cake is baking: Put 1 cup of fresh blueberries, 1/4 cup of sugar, lemon juice, and water in a saucepan. Over medium heat, bring to a simmer and stir every now and then. If you want to make the compote thicker, you can mix 1/2 teaspoon of cornstarch with 1 tablespoon of water and add it. Let it cook on low heat for 10 minutes, or until the compote gets a little thicker and the blueberries pop. Take the cake out of the oven when it's done and let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Put a lot of Blueberry Compote on top of the Blueberry Lemon Yogurt Cake before serving. Have fun with your tasty dessert!

Prep Time: 20 minutes

Cook Time: 40 minutes

These Blueberry Cheesecake Ice Pops offer a delightful blend of creamy cheesecake filling swirled with sweet blueberry compote, all wrapped up in a graham cracker crust. They're a refreshing treat perfect for hot summer days or anytime you're craving something cool and satisfying.

Ingredients: 1 cup fresh blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 8 ounces cream cheese, softened. 1/2 cup Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup milk. 1/2 cup graham cracker crumbs.

Instructions: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries burst and mixture thickens, about 5 minutes. Let cool. In a mixing bowl, beat cream cheese until smooth. Add Greek yogurt, honey, and vanilla extract. Mix until well combined. Gradually pour in milk, mixing until smooth. Swirl cooled blueberry mixture into the cream cheese mixture. Divide graham cracker crumbs among popsicle molds, reserving some for topping. Pour blueberry cheesecake mixture into molds. Insert popsicle sticks and freeze until solid, about 4-6 hours. Once frozen, remove popsicles from molds and sprinkle tops with remaining graham cracker crumbs before serving.

Prep Time: 20 minutes

Cook Time: 5 minutes

These Blueberry Cheesecake Ice Pops offer a delightful blend of creamy cheesecake filling swirled with sweet blueberry compote, all wrapped up in a graham cracker crust. They're a refreshing treat perfect for hot summer days or anytime you're craving something cool and satisfying.

Ingredients: 1 cup fresh blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 8 ounces cream cheese, softened. 1/2 cup Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup milk. 1/2 cup graham cracker crumbs.

Instructions: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries burst and mixture thickens, about 5 minutes. Let cool. In a mixing bowl, beat cream cheese until smooth. Add Greek yogurt, honey, and vanilla extract. Mix until well combined. Gradually pour in milk, mixing until smooth. Swirl cooled blueberry mixture into the cream cheese mixture. Divide graham cracker crumbs among popsicle molds, reserving some for topping. Pour blueberry cheesecake mixture into molds. Insert popsicle sticks and freeze until solid, about 4-6 hours. Once frozen, remove popsicles from molds and sprinkle tops with remaining graham cracker crumbs before serving.

Prep Time: 20 minutes

Cook Time: 5 minutes

These Blueberry Cheesecake Ice Pops offer a delightful blend of creamy cheesecake filling swirled with sweet blueberry compote, all wrapped up in a graham cracker crust. They're a refreshing treat perfect for hot summer days or anytime you're craving something cool and satisfying.

Ingredients: 1 cup fresh blueberries. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 8 ounces cream cheese, softened. 1/2 cup Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup milk. 1/2 cup graham cracker crumbs.

Instructions: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries burst and mixture thickens, about 5 minutes. Let cool. In a mixing bowl, beat cream cheese until smooth. Add Greek yogurt, honey, and vanilla extract. Mix until well combined. Gradually pour in milk, mixing until smooth. Swirl cooled blueberry mixture into the cream cheese mixture. Divide graham cracker crumbs among popsicle molds, reserving some for topping. Pour blueberry cheesecake mixture into molds. Insert popsicle sticks and freeze until solid, about 4-6 hours. Once frozen, remove popsicles from molds and sprinkle tops with remaining graham cracker crumbs before serving.

Prep Time: 20 minutes

Cook Time: 5 minutes