Next, I blend the blueberries until smooth. I add the Greek yogurt, eggs, honey, and blueberry puree to a large mixing bowl and whisk everything together until the batter is smooth and evenly combined.
I pour the mixture into the prepared cake pan and gently tap the pan on the counter to remove any large air bubbles.
I bake the cheesecake for about 35–45 minutes, until the edges are set and the center still has a slight jiggle.
Once baked, I let the cheesecake cool completely at room temperature. I then refrigerate it for at least 2–3 hours, or preferably overnight, before slicing.
Pro Tips for Best Results
Use thick Greek yogurt for the creamiest texture. Fresh blueberries give the best flavor and color, but frozen blueberries can also work. For a smoother cheesecake, blend the blueberries very well before mixing them into the batter.
Common Mistakes to Avoid
Avoid overbaking the cheesecake because it can become dry and lose its creamy texture. I also recommend letting it chill completely before slicing so it has enough time to firm up. (See the next page below to continue…)
