Skinny Lemon Blueberry Cheesecake Bars
These skinny lemon blueberry cheesecake bars are lightened up using greek yogurt and less sugar. Perfect for when you’re craving something sweet, but want something a little lighter!
One of the most popular recipes on my blog are these lemon raspberry cheesecake squares and for good reason! They’re insanely delicious and one of my favorite recipes as well. I think it’s safe to say that a lot of people love the combination of lemons and berries.
I’ve had a lemon blueberry cheesecake recipe on my mind for a while now, but I wanted to change it up a little. So, instead of the usual cheesecake recipe I decided to try to lighten it up a bit. You know, because summer is just around the corner and lighter desserts are always welcome in my home.
I have experience with making cheesecakes, but never a lighter version. After doing a quick search, I came across these Skinny Chocolate Chip Cheesecake Bars from Sally’s Baking Addiction and changed it up a little.
Now, these lemon blueberry bars aren’t exactly health food, but they are much better for you than your average cheesecake recipe. Although these bars are lighter, they are still incredibly rich and they taste delicious.
These would be great to bring as a lighter dessert option to a party. I can guarantee that no one will know they’re lighter either!
Ingredients in This Recipe
This healthy lemon dessert comes together with minimal ingredients. Here’s an overview of what you’ll need:
- Graham crackers: Are crushed and then mixed with melted coconut oil to make the crust.
- Coconut oil: I love to use coconut oil whenever possible, but if you don’t have any coconut oil on hand then butter will also work just fine.
- Cream cheese: Make sure to use reduced fat cream cheese, not fat free.
- Plain Greek yogurt: I used 2% plain Greek yogurt in these bars to make them a little richer, but 0% will also work as well.
- Granulated sugar: These bars still have sugar in them, but we’re cutting it down to only 1/3 cup for the entire batch!
- Lemon: Lemon juice and lemon zest flavor the cheesecake filling.
- Vanilla extract: I prefer using pure vanilla extract whenever possible.
- Flour: Just a few tablespoons is all that’s needed to help thicken and stabilize the filling.
- Egg whites: Save the yolks for your morning omelette!
- Fresh blueberries: I’ve only made this recipe using fresh berries and can’t speak to whether or not frozen berries would work.
How to Make Lemon Blueberry Cheesecake Bars
For this healthy summer dessert, you’ll first have to make the graham cracker crust. It’s a simple mixture of graham cracker crumbs and melted coconut oil that gets pressed into the bottom of an 8-inch baking dish.
Bake the crust for about 8 minutes, or until it’s just set. Meanwhile, make the filling.
For the cheesecake filling, beat together the cream cheese and yogurt until smooth. Add the sugar, followed by the lemon juice and zest, vanilla, flour, and egg whites. Gently fold the blueberries in last.
Pour the filling over the pre-baked crust and return the bars to the oven. Once baked, let the bars cool at room temperature for about 30 minutes, then refrigerate them for at least three hours before serving.
Can I Use Other Berries in the Filling?
Of course! Swap out the blueberries with any fresh berry you’d like. If using strawberries, dice them finely before mixing into the batter.
- You can easily double this recipe by doubling the ingredients list and baking the bars in a 9×13-inch baking dish.
- Make sure to use brick-style cream cheese in this recipe, not the spreadable kind that comes in a tub.
- These bars freeze well for up to 3 months, just thaw them overnight in the fridge for a sweet treat.
More Blueberry Desserts to Try!
- Baked Lemon Blueberry Donuts
- Blueberry Lemon Bread with Lemon Glaze
- Mini Blueberry Lemon Cheesecakes
- Lemon Blueberry Cupcakes
- Lemon Blueberry Scones
Skinny Lemon Blueberry Cheesecake Bars
- 5 full-sheet graham crackers (about 3/4 cup of graham cracker crumbs)
- 2 tablespoons melted coconut oil (or melted butter)
- 1 8 ounce package reduced fat cream cheese , softened (do not use fat free)
- 3/4 cup plain greek yogurt (I used 2%)
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- zest of one lemon
- 1 teaspoon vanilla extract
- 2 tablespoons white whole wheat flour (OR all purpose flour)
- 2 egg whites
- 1 cup fresh blueberries
To make the crust:
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with aluminum foil, leaving some overhang on the sides, and set aside.
- Using a food processor, process the graham crackers until you have fine crumbs. Add in the melted coconut oil and pulse until well combined.
- Scoop the graham cracker mixture into the prepared baking pan and press down. Bake for 8 minutes. Remove from the oven and set aside to cool.
To make the filling:
- Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and greek yogurt until smooth.
- Beat in the sugar and mix until well combined. Add in the lemon juice, lemon zest, vanilla, flour, and egg whites one at a time and mix until fully combined.
- Gently fold the blueberries into the cheesecake mixture.
- Pour the filling over the crust and return to the oven. Bake at 350 degrees Fahrenheit for about 25 minutes.
- Remove the cheesecake from the oven and allow to cool for 30 minutes at room temperature.
- Transfer to the refrigerator and refrigerate for at least 3 hours or overnight before slicing.