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Greek Yogurt Blueberry Cheesecake Pudding – Light, Creamy, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup blueberries (fresh or frozen; if frozen, thaw and drain)
  • 2–3 tablespoons sugar or honey, divided (adjust to taste)
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice
  • 8 ounces (225 g) cream cheese, softened to room temperature
  • 1 1/2 cups plain Greek yogurt (2% or whole milk for best texture)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1/4 cup powdered sugar (or more to taste; you can use maple syrup)
  • Optional toppings: crushed graham crackers or almond cookie crumbs, extra blueberries, thin lemon slices, mint leaves

Method
 

  1. Make a quick blueberry compote. In a small saucepan, add blueberries, 1 tablespoon sugar or honey, and lemon juice. Warm over medium heat for 3–5 minutes, stirring, until the berries release juices and look glossy. Lightly mash a few berries with a spoon. Remove from heat and let cool completely.
  2. Soften your cream cheese properly. Set cream cheese on the counter for 30 minutes. This step helps you get a smooth, lump-free pudding.
  3. Whisk the base. In a mixing bowl, beat the softened cream cheese with powdered sugar, vanilla, lemon zest, and salt until smooth and fluffy, about 1–2 minutes.
  4. Fold in the yogurt. Add the Greek yogurt and mix gently until just combined and silky. Taste and adjust sweetness with another tablespoon of sugar or honey if needed.
  5. Layer or swirl. Spoon half the cheesecake mixture into serving glasses or a large bowl. Add half the cooled blueberry compote and lightly swirl with a knife or skewer. Repeat with the remaining pudding and compote for a pretty ripple effect.
  6. Chill to set. Cover and refrigerate for at least 1 hour. This helps the flavors meld and the texture thicken.
  7. Finish and serve. Top with fresh blueberries, a sprinkle of crushed graham crackers, and a little lemon zest. Serve cold.