FOR THE OATS
Add granola oats to a food processor; pulse to a crumb consistency.
Add dates and pulse until thoroughly combined.
Evenly divide half of the oats mixture among the 8 dessert jars or dishes; set aside.
FOR THE CHEESECAKE
In your mixer's bowl, combine cream cheese, yogurt, honey, lemon juice, and vanilla; beat on medium speed until completely smooth, about 10 minutes. Taste for sweetness and adjust accordingly.
FOR THE BLUEBERRIES
Combine blueberries, sweetener, lemon zest and lemon juice in a nonstick pan.
Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender. Stir frequently.
Remove from heat and set aside to cool.
Once the blueberries have completely cooled, evenly divide 1/3 of the blueberries among the 8 dessert jars.
Top with half of the cheesecake mixture; add another layer of blueberries and the remaining oats.
Add the rest of the cheesecake mixture and top with the rest of the blueberries.
Refrigerate for at least 3 hours.
Garnish with granola oats and mint leaves.
Calories: 311 kcal | Carbohydrates: 53 g | Protein: 9 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 31 mg | Sodium: 230 mg | Potassium: 408 mg | Fiber: 4 g | Sugar: 30 g | Vitamin A: 375 IU | Vitamin C: 12 mg | Calcium: 165 mg | Iron: 1 mg | Net Carbs: 49 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.