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Skinny Lemon Blueberry Cheesecake Bars

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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.
Course Dessert
Cuisine American
Keyword skinny cheesecake, skinny lemon blueberry cheesecake bars
Prep Time 20 mins
Cook Time 35 mins
Cooling Time 3 hrs 30 mins
Total Time 4 hrs 25 mins
Servings 16 bars
Author Danielle

Ingredients

Crust:

  • 5 full-sheet graham crackers (about 3/4 cup of graham cracker crumbs)
  • 2 tablespoons melted coconut oil (or melted butter)

Filling:

  • 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

Instructions

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.

Notes

Storage instructions: Store cheesecake bars in an airtight container in the refrigerator for up to five days.
Serving size: This recipe can be cut into 9 larger bars, 12 medium sized bars, or 16 smaller bars.
Adapted from Sally's Baking Addiction.