Next, I whisk together the Greek yogurt, eggs, and honey until the mixture becomes completely smooth and creamy. I take my time with this step because a smooth batter creates the best cheesecake texture. Once everything is fully combined, I gently fold in most of the blueberries, saving a handful for the top.
Then I pour the batter into the prepared baking pan and smooth the surface with a spatula. I scatter the remaining blueberries over the top, gently pressing a few of them slightly into the batter. During baking, some berries sink while others stay on top, creating beautiful pockets of juicy blueberry throughout the cheesecake.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight wobble. After baking, I let it cool completely before refrigerating it for at least 1 to 2 hours. Chilling gives the cheesecake its creamy texture and makes it much easier to slice.
Pro Tips for Best Results
I’ve tested this recipe with both fresh and frozen blueberries, and both work well. If I’m using frozen berries, I add them straight from the freezer without thawing them.
Another thing I’ve learned is to use thick Greek yogurt. It creates a richer, creamier cheesecake that holds its shape much better.
If you enjoy a brighter flavor, I sometimes add a little lemon zest to the batter. It pairs beautifully with the blueberries and makes the cheesecake even more refreshing.
Common Mistakes to Avoid
The first mistake I made was overbaking the cheesecake. The center should still jiggle slightly when it comes out of the oven because it will continue to firm up as it cools. (See the next page below to continue…)