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.
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.
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.
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.
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!
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These sound amazing! I absolutely love cheesecake, so I get really happy when I see a simple, healthy recipe 🙂