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I wanted to take advantage of the fresh blueberries while they were in season, so I decided to make this delicious light No Bake Blueberry Cheesecake. It is made with Greek yogurt, coconut milk, and topped with a thin layer of cream cheese and some fresh blueberries. During a hot summer, it is my favorite kind of dessert. Especially if it’s filled with fresh berries, and as easy to make! I sweetened it with a plant based, non-GMO birch xylitol, which is an alternative to regular sugar. For the crust, I decided to make a healthier version of sponge. It came out to be light and fluffy, making the cake taste very delicate.
[amd-zlrecipe-recipe:36]
