Blueberry Cheesecake Bars
Servings Prep Time
18×8 Pan 20Minutes
Cook Time
Servings Prep Time
18×8 Pan 20Minutes
Cook Time
Graham Cracker Crust
  • 9sleeves graham crackers (one pkg)
  • 2Tbs granulated sugar
  • 4Tbs unsalted butter, melted
  • 1cup fresh blueberries
  • 2teaspoons sugar
  • 2teaspoons all purpose flour
  • 1Tbs Lemon Juice
Crumble Topping
  • 1cup all purpose flour
  • 1/4cup brown sugar
  • 1/4cup granulated sugar
  • 7Tbs cold butter, cubed
Cheesecake Filling
  • 12ounces light cream cheese, room temp.
  • 1/2cup plain fat~free greek yogurt
  • 1/2cup granulated sugar
  • 1 1/2teaspoons vanilla extract
  • 1/2teaspoon salt
  • 2 eggs
  1. Preheat oven to 325 degrees. Line an 8×8 pan with foil, lightly sprayed with cooking spray.
  2. In small food processor pulse graham cracker crumbs until finely crushed, or you can use a gallon-sized storage bag and rolling pin. In small bowl add graham cracker crumbs, sugar and butter and mix with fork. Spread into pan and lightly press with fingers or measuring cup. Bake for 10 minutes, and cool slightly.
  3. While crust is cooling, in a small bowl combine blueberries, sugar, flour and lemon juice and mix lightly. Set aside.
  4. For crumble topping, in medium bowl combine flour, brown sugar, granulated sugar. Cut cold butter with pastry blender or two forks until small lumps remain.
  5. For cheesecake filling, in large mixing bowl with hand mixer on medium beat together cream cheese, greek yogurt and sugar until smooth. Add vanilla and salt, mix. Add eggs one at a time, beating well after each addition.
  6. Pour cheesecake batter over crust and smooth to the edges. Slowly sprinkle blueberries on top of batter, covering evenly. Top with crumble and bake 40-50 minutes, until crumble has browned lightly and toothpick in center comes out clean.
  7. Cool for 1 hour or until it reaches room temperature. Chill in refrigerator for 2-4 hours, remove from pan and cut into bars.

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