Ingredients

The following ingredients have 26 Servings
  • 8 ounce cream cheese, low fat
  • 1/2 cup Greek yogurt, plain
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 tablespoon honey
  • 5 cracker (2-1/2" square) graham crackers
  • 2 tablespoon butter, unsalted
  • 1/2 cup blueberries

Instruction

  • Soften cream cheese to room temperature. Beat with an electric mixer until smooth.
  • Add Greek yogurt, vanilla, lemon juice, and honey to the mixer. Beat until smooth. Set aside.
  • Crush 5 graham cracker squares (2.5 full crackers) into crumbs. Melt 2 tablespoons of butter and combine to make a crust mixture.
  • Press small spoonfuls of the graham cracker mixture into the wells of an ice cube tray. Press down to create a thin but sturdy crust.
  • Spoon the cream cheese mixture on top to fill up each ice cube well and smooth with a spoon.
  • Top with berries (or other fresh fruit) and insert a popsicle stick 3/4 of the way into each "bite" (optional).
  • Freeze for 2+ hours, preferably overnight. Once frozen, remove by loosening a few sides with a thin butter knife and popping each cube out.
  • Freeze any uneaten cheesecakes immediately in a freezer safe container.