Low Fat Lemon Blueberry Cheesecake Bars

The combination of lemon and blueberries might just be my favorite combination EVER. While I am not a huge cheesecake fan, these low fat lemon blueberry cheesecake bars are seriously SO good. I have made it with both a graham cracker crumb crust and a nilla wafer crust and both are delicious!

Lemon Blueberry Cheesecake Bars

Lemon blueberry cheesecake bars made with greek yogurt!

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Course Dessert

Cuisine American

Ingredients

  

Crust

• ¾ – 1 cup reduced fat cinnamon graham cracker crumbs or reduced fat nilla wafer crumbs
• 3 tbsp light butter melted
• ¼ tsp cinnamon optional

Filling

• 8 oz reduced fat cream cheese
• 1 extra large egg white
• ¾ cup vanilla fat free greek yogurt
• 2 tbsp all purpose flour
• ¼ cup sugar
• juice and zest from 1 large lemon
• 1 ¼ cup blueberries

Instructions

 

• Spray 8×8 pan with nonstick spray and preheat oven to 350°F
• Combine crumbs, melted butter and cinnamon (optional) so that coated crumbs are the consistency of wet sand and then press into 8×8 pan
• Bake crust for 9 minutes then let cool
• In stand mixer, whisk together all filling ingredients except blueberries and 1 tsp of lemon zest
• When smooth, fold in 1 cup blueberries then pour into cooled crust
• Sprinkle leftover lemon zest and blueberries over top of cheesecake and then bake uncovered for 25 minutes, until the edge starts getting brown
• Let cool and then refrigerate before serving

Keyword lemon blueberry cheesecake bars, skinny lemon blueberry cheesecake bars