Blueberry Cheesecake Bars - KNEP - Kentucky Nutrition Education Program


Blueberry Cheesecake Bars

Receta en Español
Servings:16Serving Size:1 barRecipe Cost:$7.42Cost per Serving:$0.46


  • *1 cup graham cracker crumbs (9-10 graham cracker sheets)
  • *3 tablespoons unsalted butter, melted
  • *3 tablespoons unsweetened applesauce
  • 1 1/2 cups nonfat plain Greek yogurt
  • 3.5 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 2 cups blueberries
  • 1 tablespoon lemon zest (optional)


  1. Preheat oven to 300 degrees F.
  2. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  3. *Mix graham cracker crumbs, melted butter, and applesauce together in a medium bowl until combined. Evenly press crust into an 8-by-8 baking pan. Using the bottom of a dry measuring cup, firmly press down on the crust to make it more compact.
  4. *Bake for 12 minutes. Remove from the oven and set aside.
  5. Increase the oven temperature to 350 degrees F.
  6. In a large bowl, combine the yogurt, softened cream cheese, cornstarch, salt, sugar, and lemon juice. Fold in the blueberries and the lemon zest (if using).
  7. Carefully drop spoonfuls of the topping mixture over the cooled crust and spread to make an even layer.
  8. Bake for 35 minutes, or until it does not jiggle. Remove from oven and let cool completely (about 45 minutes). For best results, refrigerate 1 hour before cutting.
  9. Store in the refrigerator.
Source: Jean Najor, Program Coordinator II; and Jen Robinson, NEP Area Agent, University of Kentucky Cooperative Extension Service

110 calories; 5g total fat; 2.5g saturated fat; 0g trans fat; 15mg cholesterol; 95mg sodium; 14g total carbohydrate; 1g dietary fiber; 9g total sugars; 4g added sugars; 3g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 0% Daily Value of iron; 2% Daily Value of potassium