Imagine sinking your teeth into a creamy, tangy cheesecake bar that tastes absolutely sinful but won't derail your health goals. These Skinny Blueberry Lemon Cheesecake Bars are the ultimate dessert hack that proves you can have your cake and eat it too! Bursting with fresh blueberries and zesty lemon, this recipe transforms the classic indulgent dessert into a lighter, more nutritious treat that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 cup low-fat cream cheese
- 1/2 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium mixing bowl, combine 1 cup of graham cracker crumbs and 2 tablespoons of melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool slightly while you prepare the cheesecake filling.
- In a large mixing bowl, beat together 1 cup of low-fat cream cheese and 1/2 cup of sugar using an electric mixer on medium speed until smooth and creamy.
- Add 1/2 cup of Greek yogurt, 1/4 cup of lemon juice, and mix until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.
- Gently fold in 1 cup of blueberries into the cream cheese mixture, being careful not to break them up too much.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake in the oven for an additional 20 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, remove the cheesecake bars from the oven and let them cool at room temperature for about 10 minutes.
- After cooling, refrigerate the cheesecake bars for at least 2 hours, or until fully chilled and set.
- Once chilled, lift the cheesecake bars out of the baking dish using the overhanging parchment paper. Cut into 16 equal squares.
- Serve chilled and enjoy your delicious Skinny Blueberry Lemon Cheesecake Bars!
Tips
- Make sure your cream cheese and Greek yogurt are at room temperature before mixing to ensure a smooth, lump-free filling.
- Don't overmix the blueberries when folding them into the batter - gentle folding preserves their shape and prevents a purple-colored filling.
- Use parchment paper overhang as your secret weapon for easy removal and clean, precise bar cutting.
- For the most precise cuts, use a sharp knife wiped clean between each slice.
- Chill the bars thoroughly - this helps them set and enhances the flavor melding.
- If you want extra decoration, consider garnishing with fresh lemon zest or a few whole blueberries on top before serving.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
