Dessert

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!

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.

One quick note about this recipe: for the crust I originally recommended using Trader Joe’s Meyer Lemon Cookie Thins and I still highly recommend seeking out a box if you have a Trader Joe’s near you. I’ve tried making these with lemon-flavored nilla wafers and the lemon flavor just wasn’t as strong. Now I haven’t tried lemon Oreos yet, mostly because I’m trying to avoid the sugar-binge that I know would be sure to happen – after all someone has to eat all that leftover cream-filling once the cookie part is pulsed into crumbs. Let me know if you have success with any other lemon cookies!

These would be so perfect for a Father’s Day dessert this weekend! They’d also be great with some strawberries or raspberries added for a patriotic 4th of July treat.

Speaking of Father’s Day, I hope you all have something fun planned to celebrate the dads in your life. I always thought the difference between Father’s and Mother’s day was so funny. Growing up, we always got dressed up for Mother’s Day and went out to a nice brunch, with the emphasis being trying to give mom a relaxing day. But then Father’s day rolled around and 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 ?. This year will be no different as we’ll be heading up to the mountains just for the morning to get a good hike in before heading out to a few pup-friendly breweries.  

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!

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

Light and Lemony Blueberry Cheesecake Bars (with Greek Yogurt)

Print Recipe
Serves: 12 Cooking Time: 30 min

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

1

Preheat oven to 350 and line an 8x8 baking pan with parchment paper.

2

Place lemon cookies in food processor and pulse until small crumbs form.

3

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.

4

While crust cools, make filling by placing softened cream cheese in a stand-mixer and beating on high speed until smooth and slightly fluffy.

5

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.

6

Pour filling over crust and carefully use a spatula to spread it evenly. Cover top of batter with blueberries then place in the oven.

7

Bake for 20 minutes, or until set. If cheesecake starts to brown before it's set, cover with foil for the remaining minutes.

8

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

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  • The Novice
    July 4, 2018 at 1:22 am

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