Blueberry Cheesecake Bars

These Blueberry Cheesecake Bars are the perfect summer treat! Equal parts tart and sweet, and paired with a delicious graham cracker crust. Enjoy!

Can’t get enough dessert bars? These strawberry oatmeal bars or these healthy lemon bars are some of the most popular bars on Fit Foodie Finds!

blueberry cheesecake bar on a plate topped with fresh blueberries and lemon zest

A Healthier Cheesecake Bar

Now, when we say healthier cheesecake bars, I truly do mean HEALTHIER. We strive to make recipes that are a healthier option compared to traditional recipes here on Fit Foodie Finds, and these bars are no exception.

We want people to know they can enjoy a sweet treat without using refined ingredients. We love developing dessert recipes that are naturally sweetened and don’t compromise on taste!

How are they healthier?

These blueberry cheesecake bars are made with FRESH blueberries. No canned or dried blueberries in this recipe! And why would you?! Fresh blueberries are accessible when they’re in season and they are OH so delicious.

These bars have a greek yogurt and cream cheese filling. Instead of using cream cheese and sour cream, we’ve used Greek yogurt, which packs protein and healthy fats.

No refined sugars in this cheesecake filling! To sweeten the filling in these blueberry cheesecake bars, we used honey instead of a refined sugar.

Easy Graham Cracker Crust

This two-ingredient graham cracker crust (graham crackers and a little butter!) is super easy to make:

graham cracker crust for blueberry cheesecake bars being placed in a food processor
  1. Measure out graham crackers and room temperature butter, and place into a food processor and process. Pro tip: it will take about 3-4 minutes for the mixture to turn into a crumble.
  2. Then pour the graham cracker crumble into an 8×8-inch pan, and press it into the bottom of the pan until it is evenly spread out.
  3. Bake the crust at 350ºF for 7 minutes before adding the filling!

Blueberry Cheesecake Filling

This blueberry cheesecake filling is SO fresh and delicious! You’ll combine:

  • fresh blueberries
  • cream cheese
  • plain Greek yogurt
  • egg white
  • honey
  • vanilla extract
  • lemon juice
blueberry cheesecake bar filling in a food processor ready to be blended

Food process the cheesecake filling: place the cream cheese, greek yogurt and honey into your food processor, and blend all of the ingredients together until smooth. Then, scrape the sides of your food processor with a spatula, and add the egg white, vanilla, and lemon juice. Blend until smooth.

Finally, add fresh blueberries to the food processor and blend until the blueberries are pureed and the mixture turns a beautiful blue color. Pro tip: this will take about 1-2 minutes.

blueberry cheesecake bars after baking in a square baking dish

How to Store FRESH Blueberries

We all know that sometimes blueberries can be expensive or hard to find in larger quantities when they are not in season. Pro Tip: When blueberries are in season (even better if they’re on sale!), buy a TON of them and freeze them for later!

All you have to do is buy a couple of pounds of blueberries, wash them, and lay them out on a baking sheet lined with parchment paper until they’re fully dry. Freeze the blueberries on the baking sheet for at least 30 minutes and then transfer them to a freezer safe bag or container, and date it.

<< Check out our How To Freeze Berries tutorial here! >>

This way you can have fresh (frozen) berries all year long. To use them in recipes all you have to do is take the blueberries out about an hour before you’re going to make these bars! This will give them enough time to thaw.

How to Store Blueberry Cheesecake Bars

These bars will keep in an air-tight container in the fridge for up to 3 days. We don’t recommend freezing them as the cream cheese and yogurt filling may create an undesirable texture when thawing.

blueberry cheesecake bars stacked three high looking delicious and ready to eat

More Dessert Bars

Watch How to Make These Bars

Recipe

Blueberry Cheesecake Bars

These Blueberry Cheesecake Bars are the perfect summer treat! Equal parts tart and sweet, and paired with a delicious graham cracker crust. Enjoy!

  • Prep Time: 30 minutes
  • Cook Time: 37 minutes
  • Total Time: 1 hour 7 minutes
Author: Linley Richter
Yield: 9 servings 1x
Category: Desserts
Method: Oven
Cuisine: American

Ingredients

Crust

  • 9 graham crackers
  • 4 tablespoons butter, room temperature

Blueberry Cheesecake Bars

  • 8-oz. cream cheese
  • 1/2 cup 5% plain greek yogurt (any kind will do)
  • 1/4 cup honey
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350ºF and spray an 8×8-inch pan with non-stick cooking spray.
  2. Next, place graham crackers and butter into a food processor and process everything together until the mixture turns into a crumble (about 3-4 minutes).
  3. Pour the graham cracker crumble into the 8×8-inch pan and press it into the bottom of the pan until it is evenly spread out.
  4. Bake the crust for 7 minutes at 350ºF and then remove from the oven.
  5. Wash and dry the food processor and then place the cream cheese, greek yogurt, and honey into the food processor. Blend all of the ingredients together until smooth.
  6. Scrape the sides of the bowl with a spatula and then add the egg white, vanilla, and lemon juice. Blend until smooth.
  7. Finally, add blueberries to the food processor and blend until the blueberries are pureed and the mixture turns blue (about 1-2 minutes).
  8. Pour the blueberry cream cheese mixture over the graham cracker crust. Spread the mixture evenly over the crust.
  9. Place the bars in the oven and bake for 25-30 minutes.
  10. Remove from the oven and let the cheesecake bars cool for at least 30 minutes.

Notes

  • Serve with fresh blueberries and lemon zest!

Nutrition

  • Serving Size: 1/9 recipe
  • Calories: 218
  • Sugar: 11
  • Sodium: 145
  • Fat: 15
  • Carbohydrates: 16
  • Fiber: 1
  • Protein: 4

Photo credit: The Wooden Skillet

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