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


  • 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


  • 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!


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