Sometimes I mentally “write” a post when I’m suffering from insomnia. This is a pretty regular occurrance….which is, almost always, alcohol induced. When I lay off the wine I sleep like a rock….if a rock were to sleep. When I have more than half a glass of wine I write blog posts in my mind while staring at the ceiling. The problem is…I don’t write them down because I’m too lazy to roll over and grab a pen to scribble down notes. Plus, my husband will think I’m insane. (Even though I catch him responding to emails at 5 am on his phone…the phone that lights up the entire room when you hit the button.)
I remember the post for this awesome No Bake Blueberry Cheesecake was hilarious and witty. I even remember thinking to myself, “Oh, that’s good!” Then I fell asleep and I can’t remember one word of it. Just that it was funny and amazing. Best post ever. Too bad we all won’t get to read that one.
So, I made you a SUPER EASY low-fat No Bake Blueberry Cheesecake. You will love this. I even store it in the fridge in the little 8 ounce Mason jars that are all the rage right now. Perfect to take to work in your lunchbox or pack for a picnic. Great to keep your portions in check as well….if given a whole cheesecake to pick at I will, most likely, eat the whole thing.
I used Chobani 0% Plain Greek Yogurt to cut back on the fat and calories….whipped it together with 1/3 less fat Philadelphia cream cheese (my fave!) and then blended in some blueberries, sweetened condensed milk and vanilla. So good. The worst part is the graham cracker crust but there’s not much of it and the buttery, cinnamon-y crumbs just add the perfect crunch to satisfy any cheesecake craving.
I will be making these a ton this summer. You will be too. 🙂
No Bake Blueberry Cheesecake
Makes 4 – 8 ounce servings.
1 cup cinnamon graham cracker crumbs
2 tablespoons salted butter, melted
8 ounces 1/3 less fat cream cheese (I used Philadelphia Cream Cheese)
8 ounces 0% plain greek yogurt (I used Chobani)
4 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup fresh blueberries
In a small bowl, combine the graham cracker crumbs and butter. Set aside.
In the bowl of a food processor, combine the cream cheese, greek yogurt, sweetened condensed milk and vanilla until smooth. Add the blueberries and pulse until thoroughly combined.
In four separate small serving dishes, divide the cracker crumb mixture evenly and press into the bottom of the dish. Top each with the cream cheese mixture, dividing evenly between each dish.
Chill in the refrigerator for 2-3 hours or overnight. Serve with a few blueberries as a garnish.
Note: This can be made up to 3 days in advance. Cover and store in the refrigerator.