Healthier Cherry Swirl Blueberry Cheesecake Bars with Lemon Crust

These creamy Greek yogurt cheesecake bars get a pop of flavor from a swirl of cherry chia seed jam, fresh blueberries, and a lemon cookie crust
Prep Time10 mins
Cook Time40 mins
Total Time3 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Cheesecake Bars, Healthy Cheesecake Bars, Healthy dessert
Servings: 12
Calories: 159kcal


For the Crust:

  • 30 Trader Joe’s Meyer Lemon Cookie Thins about ¾ cups of cookie crumbs
  • 3 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 8- ounce block ⅓ reduced fat cream cheese softened
  • ¾ cup plain Greek yogurt I used 2% fat
  • 2 teaspoons pure vanilla extract
  • 2 egg whites
  • ¼ cup sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon cherry chia seed jam
  • ¼ cup blueberries


To Make the Crust:

  • Preheat oven to 350oF and line an 8×8 baking dish with parchment paper.
  • Place lemon cookies in a food processor and pulse until small crumbs form.
  • Pour crumbs into a small mixing bowl and toss with melted butter. Spoon mixture into prepared baking pan and press into an even layer.
  • Place crust in oven and bake for 8 minutes. Once baked, remove from oven and allow to cool slightly.

To Make the Filling:

  • While crust is baking, start filling by placing cream cheese in a mixter and beating on medium-high speed for 2 minutes or until whipped and creamy.
  • Add yogurt, vanilla extract, egg whites, and sugar. Mix again on medium until well combined.
  • Next, add flour and mix until just combined. Finally, add in lemon juice and give a final stir to combine.
  • Pour filling onto pre-baked crust, using a rubber spatula to spread out the mixture evenly.
  • Drop ½ teaspoon-sized dollops of jam onto filling, with some space between dollops. Using the tip of a sharp knife, swirl the jam into the filling, being careful not to scrape the crust. Sprinkle blueberries on top, lightly pressing them into the batter.
  • Place cheesecake in oven and bake for 20 minutes. Cover with foil and continue cooking for another 10-15 minutes, or until set. You’ll know when the bars are ready as most of the cheesecake will be firm but the middle will still be a little jiggly. Remove from oven.
  • Allow bars to cool slightly before covering and placing in the fridge. Chill bars for at least 3 hours before serving.
  • When ready to cut, remove bars from fridge and slice into 12 squares. Enjoy immediately!


Nutrition for 1/12 of recipe: 159 calories, 9 g fat (5 g saturated), 15 g carb, 1 g fiber, 10 g sugar, 4 g protein
The Healthy Toast
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