Perfectly creamy and rich, you’ll never believe these light and lemony blueberry cheesecake bars are less than 150 calories each!

Remember these beauties?

I remember being so proud of that recipe. Not just because I’ve never been good with arts and crafts, yet the strawberries actually turned out like roses (seriously, you don’t need an artsy bone in your body to make them!), but because of how delicious the cheesecake itself turned out.

Seriously, how can something made with Greek yogurt and low-fat cream cheese be so creamy and rich-tasting?! I still don’t totally get it, but as long as my taste-buds are happy then I’m happy ;).

Every time I send this recipe to a friend or include it on a round-up post, I always mention how easy it is to just add in some fresh blueberries for a simpler fruit option than strawberry roses.

So I figured it was about time that the blueberry version got its own post.

How to make lightened up lemony blueberry cheesecake bars

To make these a bit lighter than traditional cheesecake squares, we’re subbing in Greek yogurt for some of the cream cheese and using a 1/3 less fat cream cheese.

I also cut back on the sugar a bit and reduce the amount of butter in the crust.

Here’s what you’ll need

• Trader Joe’s Meyer lemon cookie thins*
• Butter
• 1/3 less fat cream cheese
• Plain Greek yogurt
• Flour
• Sugar
• Egg whites
• Lemon juice
• Vanilla extract
• Fresh blueberries

Can I use another cookie for the crust?

Personally, I think these taste best with Trader Joe’s Meyer Lemon Cookie Thins as they have the best lemon flavor that I’ve found in a cookie. Plus, they crumble super well.

However, if you don’t have a Trader Joe’s nearby, you can use lemon flavored nilla wafers or go the traditional route with graham crackers.

I’ve thought about trying lemon oreos, but haven’t given it a shot yet. I’d be curious to hear how it goes.

Regardless of which option you go with, you’ll need 3/4 cup of crumbs.

0% vs Full Fat Greek Yogurt for lightened up cheesecake bars

Originally, I used to make these cheesecake squares with 0% fat Greek yogurt.

However, as I now only buy 2% or full-fat, I’ve found that these are even better thanks to the extra fat. Plus, there really isn’t a huge difference in calories.

So, my recommendation is to use 2% or whole fat plain Greek yogurt, but if you already have 0% fat in the fridge go ahead and use it.

Lightened up lemony blueberry cheesecake bars are perfect for potlucks and holidays

These are my go-to treat whenever we’re invited to a potluck or backyard BBQ as they’re easy to make a day ahead of time and always a crowd-pleaser.

They’d also be perfect for July 4th by adding raspberries or chopped strawberries along with the blueberries.

The first time I made these was for my dad on Father’s day. Unlike mother’s day which usually involves getting dressed up and going out for brunch, Father’s day has always been a more laid back holiday in my family.

Growing up, we usually spent the day up in the mountains hiking or boating and then grilling for dinner. While definitely not as pampered, my dad never seemed to mind.

So here’s a toast to a weekend celebrating the amazingly patient and loving guy that I am lucky enough to have as a dad!

More lightened up cheesecake recipes

• Skinny Cheesecake Bars with Baked Apple Topping
• Healthy Cherry Swirl Blueberry Cheesecake Bars
• Cinnamon Roll Cheesecake Bites from Chelsea’s Messy Apron
• No Bake Matcha Cheesecake Bites from Kara Lydon

Print Recipe

Light and Lemony Blueberry Cheesecake Bars (with Greek Yogurt)

Perfectly creamy and rich, you’re family and friends will never believe that these blueberry cheesecake bars are less than 150 calories each and lower in fat and sugar than traditional cheesecake!

Prep Time10 mins

Cook Time28 mins

Total Time38 mins

Course: Dessert

Cuisine: American

Keyword: Greek Yogurt, Healthy dessert

Servings: 12

Calories: 135kcal

Author: Kelli

Ingredients

• 28 meyer lemon cookie thins 3/4 cup-worth of crumbs
• 2 Tbs butter melted
• 8- oz low fat cream cheese softened
• 3/4 cup 0% fat plain Greek Yogurt can use 2% Greek yogurt for even creamier bars
• 2 Tbs all-purpose flour
• 1/4 cup granulated sugar
• 2 large egg whites
• 1 Tbs lemon juice
• 2 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

• Preheat oven to 350 and line an 8×8 baking pan with parchment paper.
• Place lemon cookies in food processor and pulse until small crumbs form.
• Combine cookie crumbs and melted butter in a small mixing bowl, then press mixture into baking pan. Place crust in oven and bake for 8 minutes. Remove from oven and set aside.
• While crust cools, make filling by placing softened cream cheese in a stand-mixer and beating on high speed until smooth and slightly fluffy.
• Next, add in Greek yogurt, flour, sugar, and egg whites. Beat until creamy, it took me about 2 minutes. Add in vanilla extract and lemon juice. Beat for an additional 30 seconds to combine.
• Pour filling over crust and carefully use a spatula to spread it evenly. Cover top of batter with blueberries then place in the oven.
• Bake for 20 minutes, or until set. If cheesecake starts to brown before it’s set, cover with foil for the remaining minutes.
• Once cheesecake bars are set, remove from the oven and allow to cool slightly. Once cooled, place in fridge for at least 3 hours or preferably overnight. When ready to serve, cut into 12 pieces and enjoy!

Notes

For 1/12 of recipe: 135 calories, 8g fat, 11g carbohydrate, 8 g sugar, 5 g protein