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Lemon Blueberry Cheesecake

For crumble:

I used lemon cookies from Whole Foods Market, but honestly you can use any sweet crackers you like (preferably thicker, grahamier ones, you know what I mean)

Preheat oven to 350 F.

Process 2 cups cookies until grounded coarsely and finely (so we have a couple medium size chunks), they add in 1 cup cold unsalted butter, chopped. Add in 1 1/2 teaspoon of salt, (I added 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, optional) and processed until desired consistency, add to a previously greased baking sheet, and create clumps with 3/4 mixture to create you’re “crumble”.

Bake crumble for 3 minutes, and take out to cool.

To the remaining 1/4 cup of crumble mix add, sliced/chopped almonds, unsweetened coconut flakes, mix well. Set aside. (You will add this once you’ve assembled your baking dish.

For blueberry compote:

1 1/2 cups blueberries

1 lemon, zest, and juice

In a small pot over medium heat, add in your blueberries and lemon juice, continue stirring while pressing down on the blueberries to create your jam.

Cream Cheese Filling:

1/4 cup cream cheese

1/4 cup greek yogurt

2 teaspoons vanilla extract

1 teaspoon cinnamon

To assemble:

Set oven to broil 425-450F.

To your greased baking dish add previously baked crumble, then cream cheese mixture, then your compote, and finish off with your coconut almond mix. (You can do a couple layers depending on the depth of your baking dish, I’m just doing this one for moi<3)

Garnish w powered sugar, lemon zest, lemon wedges, mint leaves… u do u bby.


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