Rich and creamy, no one will know this cheesecake is 'skinny'!
Admittedly, I tend to like fruit best when it’s actually dessert. It may not be the healthiest way to get your daily fruit intake, but it sure is delicious. Fortunately, these Clean Eating Blueberry Cheesecake Bars are a healthy way to enjoy fruit as dessert.
When I was a kid, my mom had a treasured recipe for blueberry cheesecake bars called “Blueberry Boy Bait.” It was from an old church cook book she got from my grandmother, which explains the odd name.
Unsurprisingly, my dad always found the idea of “Blueberry Boy Bait” pretty unnerving. Sure, it’s a little sexist and maybe also makes it sound like you’re an evil witch who lives in a gingerbread house, but I always thought it was kind of cute.
Either way, the name didn’t stop him from enjoying my mom’s blueberry cheesecake bars, which were rich, sweet, and delicious.
This recipe is a clean, healthy version of blueberry cheesecake bars (and they probably make pretty good boy bait, too). This recipe uses fat-free versions of traditional ingredients, like fat-free cream cheese for the filling and fat-free graham cracker crumbs for the crust.
This clean recipe also uses coconut oil in place of butter, as well as coconut sugar and honey for natural sweetness. Lemon juice, lemon zest, and, of course, blueberries give this dessert a fresh, summery flavor.
Unlike traditional cheesecake recipes, which are notoriously difficult to make, these Blueberry Cheesecake Bars are super easy.
It all starts with the simple, two-ingredient graham cracker crust. Just combine the graham cracker crumbs and coconut oil, mixing to achieve a wet sand texture. Press down into a prepared pan to form the crust.
To make the delicious cream cheese filling, start by whipping the cream cheese, yogurt, and sugar on high until fluffy. Then add honey, flour, egg whites, lemon juice, lemon zest, and vanilla, mixing on a low speed until combined. Finally, fold in the blueberries and pour over the crust.
Bake these bars for 15 minutes, then remove from the oven and cover with foil. Return the cheesecake to the oven and bake for another 15 minutes. When done, the cheesecake may still be a little wiggly. Don’t worry, that’s fine! Let the cheesecake cool to room temperature and then refrigerate, loosely covered, for at least 3 hours.
Once cooled and chilled, slice into bars and enjoy!
With blueberries and fresh lemon flavor, these light and easy Blueberry Cheesecake Bars are the perfect summer baked good. Light, delicious, and beautiful, these bars are a fun yet elegant treat for parties and events.
Whether or not you’re trying to bait a boy, these Blueberry Cheesecake Bars are a must-have light and healthy treat for any cheesecake lovers.
Looking for more healthy takes on cheesecake? Try out some of these other clean, guilt-free cheesecake recipes:
- Pecan Pie Cheesecake Bars
- Chocolate Covered Cheesecake Bites
- Raw Vegan Lemon Cranberry Cheesecake
- Skinny Mini Blueberry Cheesecakes
- No-Bake Chocolate Peanut Butter Cheesecake
- No-Bake Skinny Apple Cheesecakes
Epic Clean Eating Blueberry Cheesecake Bars
- 2 cups graham cracker crumbs fat-free
- 3 tablespoons coconut oil melted
- 8 ounces cream cheese fat-free, softened
- 3/4 cup Greek yogurt plain
- 1/4 cup coconut sugar
- 1 tablespoon honey
- 2 tablespoons flour
- 2 egg whites
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh
- Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan with non-stick spray and set aside.
- In a small mixing bowl, combine the graham cracker crumbs and the coconut oil. Gently mix until the graham crackers look similar to wet sand. Pour into the prepared pan and press down to form a crust.
- In a large mixing bowl, combine the cream cheese, yogurt, and sugar. Whip on high speed until fluffy. Add the honey, flour, egg whites, lemon juice, lemon zest, and vanilla. Mix on low speed just until combined. Gently fold in the blueberries and pour the batter on top of the prepared crust.
- Bake the bars for 15 minutes, remove from the oven and cover with foil. Return the cheesecake to the oven and bake for 15 more minutes. The cheesecake might still be a little wiggly in the pan, and that's ok! Let cool to room temperature and then refrigerate, loosely covered, for at least 3 hours. Slice and enjoy!
Have you made this recipe?
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