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+ servings
4 bars stacked one on top of the other
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Blueberry Cheesecake Bars

Simple yet delicious, rich and creamy yet light, and healthy-ish these Blueberry Cheesecake bars are sure to become a family favorite. Perfect for dessert or even snack.
Course Dessert
Cuisine American
Diet Vegetarian
Fridge Life? 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 24 bars
Calories 59kcal
Author Dora

Ingredients

Crust

  • 3.5 oz digestive biscuits 100g
  • 1 tablespoon agave syrup
  • 1 tablespoon coconut oil
  • 1 egg white

Filling

  • 10.6 oz greek yogurt 300g
  • 7 oz cream cheese 200g
  • 2 egg whites
  • 1 tablespoon cornstarch
  • 2 tablespoon agave syrup
  • 7 oz blueberries 200g

Instructions

Crust

  • Preheat the oven to 150°C / 300°F.
  • Put the digestive biscuits in a blender and blend until a fine powder is formed.
  • Add the coconut oil, agave syrup and egg white and mix until you have a moist mixture.
  • Line a 10 x 10 inch (24 x 24 cm) baking dish with either parchment paper or some coconut oil and press the crust mixture with your hands until a thin layer on the bottom is formed. See notes below on using different baking dishes.
  • Put in the oven and bake for 12 minutes.
  • After 12 minutes take out of the oven and leave to cool a bit. Meanwhile make the filling.

Filling

  • Put the greek yogurt and cream cheese into a blender and blend until a smooth batter is formed.
  • Add the agave syrup and 2 egg whites and mix further for about 10 - 20 seconds.
  • Scrape the sides of the blender, add cornstarch and blend for another 20 seconds.
  • Add the blueberries and mix them in gently with a spatula.
  • Pour the filling batter into the baking tin on top of the crust.
  • Bake for 45 - 50 minutes based on the strength of your oven. The Blueberry Cheesecake bars are done when you see that the top is no longer "wobbly" and runny and the edges have barely started to get a light brown color.
  • Allow to cool in the baking tin for about 3 hours.
  • Cut into 30 pieces.

Notes

Not suitable for babies under 1 because of sweetness. 
Note on baking dish: we have also used a 12 x 7 inch (30 x 18 cm) baking dish and it turned out great so as long as you are using roughly the same size it should be fine.
Use another fruit. Although this recipe is called "Blueberry Cheese Bars" you can use another fruit of choice. I would recommend you stick with forest fruit like raspberries, blackberries or blackcurrants because they are the most similar to blueberries and they would therefore probably give the same outcome.
Use another crust. I've tried to adapt this crust to make it more healthier and filled with nutrients but you can easily use a "regular" cheesecake crust which would include regular biscuits and butter.
Use more cream cheese. You can actually fully omit the greek yogurt and replace it with cream cheese. I don't tend to use this option because I like my cheesecake to be "lighter" and this is what the greek yogurt brings to the recipe. If you do decide to use more cream cheese or all of it instead of the greek yogurt make sure to adjust your baking time - it will be much, much shorter.

Nutrition

Serving: 1bar | Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg