This delectable blueberry swirled lemon cheesecake is a bright and luxurious treat. But this dessert is made with Greek yogurt for protein and gut-supporting probiotics. Yum! 🍰 Instructions: 1. Prep the crust: Mix almond flour + melted coconut oil + maple syrup/honey.. Press into an 8×8 pan lined with parchment paper. Chill 5–10 minutes while making the filling. 2. Make filling: Blend cream cheese, yogurt, honey, lemon zest & juice, vanilla until smooth. In a saucepan simmer 1/2c of blueberries with lemon juice, and honey until berries are soft and become like a syrup. 3. Assemble bars: Pour filling over the chilled crust. Drop blueberries and stewed blueberries on top, lightly swirl with a toothpick if desired. 4. Refrigerate 1–2 hours or until firm enough to slice. 5. Slice into bars. Garnish with extra lemon zest or a few blueberries for the perfect spring look. #NatureMade #Recipe #Cheesecake