5full-sheet graham crackers(about 3/4 cup of graham cracker crumbs)
2tablespoonsmelted coconut oil(or melted butter)
1 8ouncepackage reduced fat cream cheese, softened (do not use fat free)
3/4cupplain greek yogurt(I used 2%)
2tablespoonsfresh lemon juice
zest of one lemon
2tablespoonswhite whole wheat flour(OR all purpose flour)
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.
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.