Skinny Blueberry Lemon Cheesecake Bars by RD, Michelle Ronkus!

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Today, I am sharing Michelle’s recipe for skinny blueberry lemon cheesecake! I’m not a huge fan of cheesecake, but these might be the exception. They look mouthwatering! Michelle has a great blog that’s all about living and not dieting! You should really check it out!

Follow her here!

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If you’re looking for a summery treat, these cheesecake bars are all about summer with the fresh blueberries and lemon flavors. These cheesecake bars rocked my socks off they were so good. And the best part is it’s a healthier version of classic cheesecake. A skinny version of cheesecake, Yes please! By using low fat cream cheese and nonfat Greek yogurt you cut the fat and calories and boost the protein! This is a perfect creamy and rich treat for summer parties or BBQs. Indulge in these blueberry lemon cheesecake bars. They will leave you satisfied without the guilt!

INGREDIENTS:

CRUST

9 sheets graham cracker
2 Tablespoon Greek vanilla yogurt nonfat plain
1 Tablespoon honey

Filling

8 oz reduced fat cream cheese, room temperature
1 cup plain nonfat Greek vanilla yogurt
1/2 cup sugar
2 teaspoon vanilla
2 egg whites
3 Tablespoon flour
Zest 2 lemons
Juice 1 lemon
1 and 1/3 cup blueberries

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DIRECTIONS

Crust:

Preheat oven to 350 degrees F and lightly spray a 9×9 pan with non stick spray.
In a food processor pulse the graham crackers to a fine crumb. Add the Greek yogurt and honey and pulse until combined.
Press the graham cracker mixture into the pan until the bottom of the pan is covered and evenly distributed.
Bake in oven for 10-12 minutes.
Filling:

Add cream cheese, yogurt, and sugar to an electric mixer and mix using the paddle attachment until combined and smooth.
Add vanilla, egg whites, flour, lemon zest, and lemon juice to the mixture and mix until combined.
Fold in the 1 cup blueberries.
Pour into graham cracker crust.
Top the cheesecake by adding the 1/3 cup blueberries on top of filling.
Bake at 350 degree F in the oven for 20-25 minutes.
Allow to cool for 30 minutes at room temperature then refrigerate for at least one hour.
Slice and serve.
SERVING: 12 pieces

STORAGE: Keep in an airtight container in the refrigerator for up to 7 days.

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by Michelle Remkus MS, RD, LDN
Prep Time: 15 minutes
Cook Time: 35-37 minutes
Keywords: dessert

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