Delightfully Light & Refreshing: Skinny Lemon Blueberry Cheesecake Bars
Craving something sweet but aiming for a lighter option? These skinny lemon blueberry cheesecake bars are your perfect solution! We’ve lightened them up beautifully by incorporating protein-rich Greek yogurt and reducing the sugar content, without sacrificing any of that irresistible cheesecake flavor. They offer the classic indulgence you adore, but with a brighter, less heavy feel, making them ideal for any occasion when you want a delightful treat that won’t weigh you down.
One of the most beloved recipes that resonates with our readers is often one that combines the zesty brightness of lemons with the sweet burst of berries. Our lemon raspberry cheesecake squares have long been a firm favorite, and it’s easy to see why! Their vibrant flavor profile and creamy texture make them incredibly delicious. This enduring popularity has truly highlighted the widespread love for the classic pairing of citrus and fresh berries in a dessert.
Inspired by this delightful combination, I’ve had the idea for a lemon blueberry cheesecake recipe simmering in my mind for quite some time. However, I wanted to put a fresh spin on it, especially with warmer weather approaching. Instead of a traditional, rich cheesecake, I decided to challenge myself to create a lighter version. There’s something truly appealing about a refreshing, yet satisfying dessert, particularly as we head into spring and summer when lighter fare is always a welcome addition to any table.
While I have a good deal of experience crafting various cheesecakes, exploring a “lighter” rendition was a new frontier. After a bit of research and drawing inspiration from some fantastic resources, I stumbled upon these Skinny Chocolate Chip Cheesecake Bars from Sally’s Baking Addiction. They provided an excellent foundation, allowing me to adapt the concept and ingredients to bring my vision of lemon blueberry bars to life. It was a wonderful starting point for achieving that perfect balance of reduced richness and full flavor.
It’s important to note that while these lemon blueberry bars are indeed lighter than their conventional counterparts, they are not intended to be a health food. Instead, they offer a significantly improved nutritional profile compared to your average, full-fat cheesecake recipe. The beauty of these bars lies in their ability to deliver all the incredible taste and luxurious texture you expect from a cheesecake, despite their lightened-up ingredients. They remain wonderfully rich, intensely flavorful, and utterly delicious.
These skinny lemon blueberry cheesecake bars are an excellent choice to bring to any gathering or party. They serve as a fantastic, lighter dessert option that guests will absolutely adore. The best part? I can confidently guarantee that no one will even suspect they’re a healthier alternative. Their delightful taste and creamy texture are so convincing, they’ll simply be enjoyed as a perfectly decadent treat!
Key Ingredients for These Light & Delicious Bars
Crafting this wonderfully healthy lemon dessert is surprisingly simple, requiring just a handful of straightforward ingredients. Each component plays a crucial role in achieving the perfect balance of flavor, texture, and a lighter profile. Here’s a detailed look at what you’ll need to create these irresistible lemon blueberry cheesecake bars:
- Graham Crackers: These form the foundational crunchy crust of our cheesecake bars. Crushed finely, they provide a sweet, buttery base when mixed with melted coconut oil. Opt for classic graham crackers for that nostalgic, comforting flavor that pairs perfectly with the zesty filling.
- Coconut Oil: I love incorporating coconut oil whenever possible for its subtle flavor and healthier fat profile. It binds the graham cracker crumbs together beautifully. However, if you don’t have coconut oil on hand or prefer a more traditional taste, an equal amount of melted unsalted butter will work just as wonderfully to create a rich and firm crust.
- Reduced-Fat Cream Cheese: This is a key player in our lighter cheesecake filling. Be sure to use brick-style, reduced-fat cream cheese, not the spreadable kind from a tub, and most definitely *not* fat-free. The reduced-fat version provides the necessary creamy texture and stability without excess richness, while fat-free can result in a rubbery consistency. Ensure it’s softened to room temperature for a smooth, lump-free batter.
- Plain Greek Yogurt: The true hero of the “skinny” aspect! Greek yogurt adds incredible tang, creaminess, and a boost of protein, allowing us to reduce the amount of cream cheese and sugar. I typically use 2% plain Greek yogurt in these bars as it lends a slightly richer texture, but 0% fat Greek yogurt will also work perfectly if you’re aiming for an even lighter result.
- Granulated Sugar: While we’re making these bars lighter, we’re not sacrificing sweetness entirely. This recipe significantly cuts down on sugar, using only 1/3 cup for the entire batch. This modest amount is just enough to balance the tartness of the lemon and yogurt, ensuring a perfectly sweet, yet not overly indulgent, dessert.
- Lemon: Both fresh lemon juice and vibrant lemon zest are essential for infusing the cheesecake filling with that bright, characteristic citrus flavor. The zest contains aromatic oils that deliver a concentrated burst of lemon, while the juice provides the necessary tartness. Always opt for fresh lemons for the best possible taste.
- Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, comforting undertone to the bright lemon and blueberry. I always recommend using high-quality pure vanilla extract for the best results.
- Flour: Just a couple of tablespoons of white whole wheat flour (or all-purpose flour if you prefer) are all that’s needed. This small addition helps to thicken and stabilize the cheesecake filling, preventing it from cracking during baking and ensuring a smooth, custard-like texture.
- Egg Whites: To further lighten the filling, we specifically use only egg whites. They act as a binder and contribute to the delicate, airy texture of the cheesecake without adding the extra fat and richness that yolks would bring. Save those yolks for a delicious morning omelette!
- Fresh Blueberries: The jewel-toned stars of the show! Fresh blueberries provide juicy bursts of sweetness and a beautiful visual appeal. I have only tested and developed this recipe using fresh berries, so I can confidently recommend them. While frozen berries *might* work, they tend to release more moisture during baking, which could affect the filling’s texture, so use fresh if possible.
Effortless Steps to Create Lemon Blueberry Cheesecake Bars
Making these healthy and utterly delicious summer dessert bars is a straightforward process that yields impressive results. You’ll begin by preparing the simple yet essential graham cracker crust, then move on to the creamy, zesty filling. Follow these detailed steps to ensure perfectly baked, light lemon blueberry cheesecake bars every time.
First, you’ll tackle the graham cracker crust. This component is incredibly easy to assemble: simply crush your graham crackers into fine crumbs (a food processor makes this quick work) and then mix them thoroughly with melted coconut oil. Once combined, press this mixture firmly and evenly into the bottom of an 8-inch baking dish lined with parchment paper, leaving a slight overhang on the sides for easy removal later.
Once pressed, bake the crust for approximately 8 minutes, or until it appears lightly golden and set. This pre-baking step helps to create a crisp, sturdy base that won’t become soggy under the cheesecake filling. While the crust is baking and then cooling slightly, you can prepare the exquisite lemon blueberry filling.
For the cheesecake filling, start by beating together the softened reduced-fat cream cheese and Greek yogurt until the mixture is completely smooth and free of any lumps. This ensures a beautifully consistent texture. Next, gradually incorporate the granulated sugar, mixing until it’s fully dissolved. Then, add the fresh lemon juice, lemon zest, vanilla extract, flour, and finally, the egg whites, mixing each addition until just combined. Be careful not to overmix, as this can incorporate too much air and lead to cracks in your cheesecake. The last step for the filling is to gently fold in the fresh blueberries. This gentle motion helps to keep them intact and prevents them from bleeding their color too much into the batter.
Carefully pour the creamy filling over your pre-baked and slightly cooled graham cracker crust. Return the baking dish to the oven and continue baking until the center is mostly set with just a slight jiggle. Once baked, remove the bars from the oven and allow them to cool completely at room temperature for about 30 minutes. This gradual cooling prevents cracking. Following this, transfer the bars to the refrigerator and chill them for at least three hours, or preferably overnight. This crucial refrigeration period allows the cheesecake to firm up properly, ensuring clean, perfect slices every time.
Customizing Your Cheesecake: Can I Use Other Berries in the Filling?
Absolutely! While fresh blueberries are a fantastic choice, this recipe is wonderfully versatile, allowing you to experiment with various fresh berries to suit your taste or what’s in season. Swapping out the blueberries for other fresh berries can create exciting new flavor profiles.
If you’re considering other options, here are a few ideas:
- Raspberries: Lemon and raspberry are a classic pairing, much like lemon and blueberry. Fresh raspberries would be a delightful substitute, offering a slightly tarter and more delicate flavor. Their soft texture integrates beautifully into the creamy filling.
- Strawberries: If using strawberries, it’s best to dice them finely before gently mixing them into the batter. Larger pieces might release too much moisture or sink. Finely diced strawberries will distribute evenly and provide lovely bursts of fruity flavor.
- Mixed Berries: For a vibrant and complex flavor, consider a combination of small, fresh berries like a mix of blueberries, finely diced strawberries, and a few raspberries. This offers a beautiful array of colors and tastes.
A note on frozen berries: While this recipe was developed with fresh berries, if you must use frozen, ensure they are completely thawed and thoroughly patted dry with paper towels to remove excess moisture. Too much water can thin the cheesecake batter and affect its final set and texture. Fresh berries will always yield the best results for both flavor and consistency in these lightened cheesecake bars.
Expert Baking Tips for Perfect Results
Achieving a perfectly light and luscious cheesecake bar is easy with a few key tips in mind:
- Doubling the Recipe: Planning for a larger crowd or simply want more delicious bars? You can easily double this recipe! Simply double all the ingredients listed and bake the bars in a larger 9×13-inch baking dish. Keep in mind that the baking time might need a slight adjustment, typically requiring a few extra minutes, so keep an eye on it.
- Cream Cheese Selection: For the best texture and structure in your cheesecake, always make sure to use brick-style cream cheese. Avoid the spreadable cream cheese that comes in a tub, as it has a different consistency and moisture content that will not yield the desired results for baking.
- Freezing for Future Enjoyment: These lemon blueberry cheesecake bars freeze exceptionally well, allowing you to prepare them in advance or save some for later. Once fully cooled and set, cut them into individual portions, then wrap each bar tightly in plastic wrap, followed by a layer of aluminum foil. Store them in an airtight container in the freezer for up to 3 months. To enjoy, simply thaw them overnight in the refrigerator for a perfect sweet treat.
- Room Temperature Ingredients: For a silky-smooth cheesecake batter, ensure your cream cheese and Greek yogurt are at room temperature before you begin mixing. This allows them to combine seamlessly without lumps, creating a uniform and creamy filling.
- Don’t Overmix the Filling: Once you’ve added the egg whites, mix the cheesecake filling just until the ingredients are combined. Overmixing can incorporate too much air, which can cause the cheesecake to puff up excessively in the oven and then crack as it cools.
- Cooling is Key: The cooling process is crucial for preventing cracks and achieving a beautifully set cheesecake. After baking, let the bars cool gradually at room temperature for the specified time before transferring them to the refrigerator. Rushing the cooling process can shock the cheesecake and lead to unsightly cracks.
More Irresistible Blueberry & Lemon Desserts to Try!
If you’re a fan of the bright and tangy combination of lemon and sweet blueberries, you’ll love exploring these other delicious recipes:
- Baked Lemon Blueberry Donuts
- Blueberry Lemon Bread with Lemon Glaze
- Mini Blueberry Lemon Cheesecakes
- Lemon Blueberry Cupcakes
- Lemon Blueberry Scones
Skinny Lemon Blueberry Cheesecake Bars
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Ingredients
For the Crust:
- 5 full-sheet graham crackers (crushed into about 3/4 cup of fine crumbs)
- 2 tablespoons melted coconut oil (or melted unsalted butter for a classic flavor)
For the Filling:
- 1 8 ounce package reduced fat cream cheese , softened to room temperature (ensure it’s brick-style, not fat-free spread)
- 3/4 cup plain Greek yogurt (2% fat or 0% fat for an even lighter option)
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- zest of one lemon (about 1-2 teaspoons, from a medium lemon)
- 1 teaspoon pure vanilla extract
- 2 tablespoons white whole wheat flour (or all-purpose flour)
- 2 large egg whites
- 1 cup fresh blueberries (rinsed and dried)
Instructions
To make the graham cracker crust:
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Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line an 8×8-inch baking pan with aluminum foil or parchment paper, ensuring you leave some overhang on the sides. This overhang will act as handles, making it incredibly easy to lift the entire cheesecake out of the pan once it’s set. Set this prepared pan aside.
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Next, prepare your graham cracker crumbs. Using a food processor, process the full-sheet graham crackers until they form very fine crumbs. If you don’t have a food processor, you can place them in a zip-top bag and crush them with a rolling pin. Once you have fine crumbs, add in the melted coconut oil (or butter) and pulse or mix until the crumbs are well combined and moist.
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Scoop the graham cracker mixture into your prepared baking pan. Using the bottom of a glass or your fingers, press the mixture down firmly and evenly across the bottom of the pan to form a compact crust. Bake this crust for 8 minutes. Once baked, remove it from the oven and set it aside to cool slightly while you prepare the filling.
To make the lemon blueberry filling:
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In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened reduced-fat cream cheese and plain Greek yogurt together. Continue beating until the mixture is completely smooth, creamy, and free of any lumps. This step is crucial for a silky cheesecake texture.
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Gradually beat in the granulated sugar until it is fully incorporated and the mixture is light and fluffy. Next, add the fresh lemon juice, lemon zest, pure vanilla extract, and white whole wheat flour (or all-purpose flour), mixing until just combined. Finally, add the egg whites one at a time, mixing gently after each addition until fully incorporated. Be careful not to overmix at this stage to avoid introducing too much air.
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With a rubber spatula, gently fold the fresh blueberries into the cheesecake mixture. Do this carefully to avoid crushing the berries, which can cause them to bleed their color into the batter and affect the final appearance.
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Pour the prepared lemon blueberry filling evenly over the slightly cooled, pre-baked graham cracker crust in the baking pan. Gently spread the filling to the edges. Return the bars to the preheated 350 degrees Fahrenheit (175°C) oven and bake for approximately 25 minutes, or until the edges are set and the center has only a slight jiggle.
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Once baked, carefully remove the cheesecake bars from the oven. Allow them to cool completely at room temperature for about 30 minutes. This slow cooling helps prevent cracks and ensures a smooth, beautiful top surface.
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After cooling at room temperature, transfer the baking pan to the refrigerator. Refrigerate the cheesecake bars for at least 3 hours, but ideally overnight, before attempting to slice them. This crucial chilling period allows the cheesecake to firm up and set properly, resulting in clean, perfect bars. Enjoy!
Notes
Serving size: This versatile recipe can be cut to suit your needs. You can slice it into 9 larger, more substantial bars, 12 medium-sized bars perfect for a balanced treat, or 16 smaller bars ideal for sampling or a party setting.
Adapted from Sally’s Baking Addiction, with modifications for lemon and blueberry.