Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup finely chopped pecans
  • 4 tbsp melted unsalted butter
  • 8 oz light cream cheese, softened
  • 1 cup plain Greek yogurt
  • 0.25 cup honey
  • 1 tsp vanilla extract
  • 3 cups fresh blueberries
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 2 cups chilled heavy whipping cream
  • 2 tbsp powdered monk fruit sweetener
  • 0.5 tsp vanilla bean powder

Instructions:

  1. Combine graham cracker crumbs and chopped pecans in a bowl. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9x9 inch baking dish using the back of a spoon until compact.
  2. Beat the softened light cream cheese until smooth. Gradually fold in the Greek yogurt, honey, and vanilla extract. Whip on medium speed until the mixture is airy and holds a soft peak, then spread evenly over the crust.
  3. In a saucepan, combine fresh blueberries, maple syrup, and lemon juice. Heat over medium until berries burst. Stir in cornstarch dissolved in a teaspoon of water and simmer for 2-3 minutes until thickened into a glossy glaze. Let cool slightly and pour over the cream layer.
  4. Whip the chilled heavy whipping cream and powdered sweetener until stiff peaks form. Gently dollop the whipped cream over the blueberry layer and smooth with a spatula.
  5. Refrigerate the assembled dessert for 4 hours before serving to allow the layers to set.