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Lemon Blueberry Cheesecake

By Jennifer Herrscher, Aries Nigerians

2 cups plain Greek yogurt

1/2 cup sugar

2 eggs

2 tsp vanilla extract

1 Tbs cornstarch

Pinch of salt

3 1/2 Tbs lemon juice

Zest of one lemon

1/2 cup blueberries

Keebler graham cracker crust

Preheat oven to 350F degrees. In a blender or food processor, combine yogurt, sugar, eggs, and vanilla. Blend until smooth, then add cornstarch, a pinch of salt, lemon juice, and lemon zest Blend again. Stir the blueberries carefully into the mixture. Pour filling into crust, place on a cookie sheet before placing in the oven, and bake for 45-55 minutes. When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. Make sure you don’t overbake. Let cool, then chill for 2-3 hours in the fridge. Enjoy!

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