This Lemon Blueberry Cheesecake Bars with Greek yoghurt are the perfect summer treat! Equal parts tart and sweet paired with a delicious graham cracker crust. Enjoy!
Incredible Lemon Blueberry Cheesecake Bars
Dessert lovers will be delighted with these Blueberry Cheesecake Bars. They’re made with a simple graham cracker crust and a fresh blueberry cheesecake filling made with Greek yogurt.
These cheesecake bars would make the perfect healthy dessert for any summer BBQ or picnic because they’re lighter, perfectly sweet, and serve up loads of people!
Can’t get enough dessert bars? These monster cookie bars or these healthy lemon bars are some of the most popular bars at Fit Foodie Finds!
How Are These Cheesecake Bars Healthier?
These Blueberry Cheesecake Bars are made with FRESH blueberries. There are no canned or dried blueberries in this recipe! And why should you?! Fresh blueberries are in season and simply delicious.
These bars have a filling of Greek yogurt and cream cheese. Instead of cream cheese and sour cream, we used Greek yogurt, which has protein and healthy fats.
This cheesecake filling contains no refined sugar! To sweeten the filling of these blueberry cheesecake bars, we used honey instead of refined sugar.
How to make blueberry cheesecake bars
Cheesecake might seem daunting, but these blueberry cheesecake bars are actually quite easy to make. It consists of two parts: the base and the filling, and only a few simple steps are required to make it.
Make graham cracker crust
This two-ingredient (graham crackers and some butter!) graham cracker crust is super easy to make:
- Measure out the graham crackers and room temperature butter, place in a food processor and process. Pro Tip: It will take about 3-4 minutes for the mixture to break down into crumbles.
- Then pour the graham cracker crumbles into an 8″ x 8″ pan and press them into the bottom of the pan until evenly distributed.
- Bake the crust at 350F for 7 minutes before adding the filling!
Make a blueberry cheesecake filling
This blueberry cheesecake filling is SO fresh and delicious! You combine the following with a food processor:
- fresh blueberries
- cream cheese
- plain Greek yogurt
- protein
- Honey
- vanilla extract
- lemon juice
Food process the cheesecake filling: Place cream cheese, Greek yogurt, and honey in your food processor and blend all ingredients until smooth. Then, using a spatula, scrape the sides of your food processor and add the egg whites, vanilla, and lemon juice. Stir everything until smooth.
Finally, add fresh blueberries to the food processor and blend until the blueberries are pureed and the mixture turns a nice blue color. Pro tip: This takes about 1-2 minutes.
Can I use frozen blueberries?
You can also use frozen blueberries instead of fresh ones. We recommend thawing them first before mixing them into the cheesecake.
Bake blueberry cheesecake bars
Put the blueberry cheesecake filling on the bottom. Use a spatula to spread. Then bake the bars at 180°C for about 25 to 30 minutes.
Let cool and let cool
Let the blueberry cheesecake bars cool for at least 30 minutes before placing in the fridge for at least 2 hours or overnight.
Cut the bars into squares and serve!
How to freeze blueberries
We all know that blueberries are sometimes expensive or hard to find in large quantities when they’re not in season.
Pro Tip: When blueberries are in season (even better when they’re on sale!), buy a TON of them and freeze them for later!
All you have to do is buy a few pounds of blueberries, wash them, and spread them out on a parchment-lined baking sheet until completely dry. Freeze the blueberries on the baking sheet for at least 30 minutes, then transfer to a freezer-safe bag or container and date.
This way you can have fresh (frozen) berries all year round. To use them in recipes, all you have to do is remove the blueberries about an hour before making these bars! This gives them enough time to thaw.
How to store blueberry cheesecake bars
These bars will keep in an airtight container in the refrigerator for up to 3 days. We don’t recommend freezing them, as the cream cheese and yogurt filling can create an undesirable texture when thawed.
Photography: The photos captured in this post are by Erin from The Wooden Skillet.