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To make Greek yogurt blueberry cheesecake bars, you need a few key ingredients. Each one plays a vital role in the flavor and texture of the bars. Here’s what you’ll need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz Greek yogurt (plain, full-fat or low-fat) - 8 oz cream cheese, softened - ¾ cup sugar (for filling) - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries - 1 tablespoon cornstarch (optional, for thickening) Each ingredient has its purpose. The graham cracker crumbs form a sweet, crunchy crust. The butter helps bind the crumbs together. Sugar sweetens the bars, while Greek yogurt and cream cheese create a creamy filling. Eggs provide structure and stability. Vanilla extract adds a warm flavor, and lemon zest brightens it all up. Fresh blueberries give a juicy burst and color. If you want a thicker filling, add cornstarch. By using Greek yogurt, you make these bars lighter and healthier than traditional cheesecake. This small change gives you that creamy taste without all the guilt. 1. Preheat the Oven: First, set your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift the bars out later. 2. Make the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter and 2 tablespoons of sugar. Stir until all the crumbs are coated well. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then let it cool for a bit. 3. Prepare the Filling: In a clean mixing bowl, beat the softened cream cheese until it is smooth. Add the Greek yogurt, ¾ cup of sugar, the eggs, vanilla extract, and lemon zest. Mix until everything is well combined and creamy. 4. Add Blueberries: Carefully fold the fresh blueberries into the filling mixture. If you want a thicker filling, you can add the cornstarch now and mix it in gently. 5. Bake the Bars: Pour the filling over the cooled crust. Spread it out evenly. Bake in your preheated oven for 30-35 minutes. The center should be set but still have a slight jiggle. 6. Cool and Chill: Once they are baked, turn off the oven. Leave the cheesecake bars inside with the door slightly open for about 1 hour. This helps prevent cracks. After that, place them in the fridge for at least 4 hours, or overnight if you can wait. 7. Slice and Serve: When they are chilled, lift the cheesecake bars out of the pan using the parchment paper. Cut them into squares and enjoy! - Ensuring a creamy texture Start with room temperature cream cheese. This helps it blend smoothly with the Greek yogurt. Mix until you see no lumps. A smooth batter is key to a creamy cheesecake. - Tips for folding in blueberries Use a spatula to gently fold in the blueberries. This keeps them whole and adds bursts of flavor. Avoid stirring too hard, or you’ll break the berries and turn the mix purple. - Preventing cracks in the cheesecake To avoid cracks, bake the bars slowly. Keep the oven door slightly open after baking. This gradual cooling helps the bars set evenly. Chilling them overnight also helps create a perfect texture. {{image_2}} You can change up this recipe in fun ways. - Using different fruits: Instead of blueberries, try raspberries or strawberries. Both fruits add vibrant color and flavor. You can even mix different fruits together for a unique twist. - Gluten-free crust options: If you need a gluten-free crust, use almond flour or gluten-free graham crackers. They work well and keep the bars tasty. - Lower-sugar versions: To cut down on sugar, use less sugar in the filling. You can also try natural sweeteners like honey or maple syrup. This keeps the bars sweet without the extra sugar. Feel free to experiment! Each change can lead to a delightful treat. To keep your Greek yogurt blueberry cheesecake bars fresh, store them in an airtight container. This helps prevent them from drying out and losing their flavor. You can also use plastic wrap if you don’t have a container. In the refrigerator, these cheesecake bars last about 5 to 7 days. Just make sure they stay covered. If you want to keep them longer, freezing is a great option. For freezing, wrap each bar in plastic wrap, then place them in a freezer bag. This protects them from freezer burn. They can stay in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. This keeps them creamy and tasty. Enjoy your delicious treats later! Yes, you can use regular yogurt. The texture will be lighter. Greek yogurt adds creaminess. It also gives a tangy flavor. Regular yogurt may make the bars a bit less rich. Look for a slight jiggle in the center. The edges should be set and firm. You can also check with a toothpick. If it comes out clean, the bars are ready. Yes, low-fat cream cheese works fine. It will make the bars a bit lighter. Just keep an eye on the texture. Sometimes, low-fat options can be less creamy. Fresh fruits are great toppings. You can use raspberries, strawberries, or more blueberries. A drizzle of honey or chocolate sauce adds sweetness. You can also top with whipped cream for extra fun! These cheesecake bars are easy to make and packed with flavor. We covered all the ingredients, from creamy Greek yogurt to vibrant blueberries. You learned step-by-step how to whip them up and tips to make them perfect. Variations mean you can switch fruits or adjust for your needs. Plus, I shared how to store them to keep them fresh. Now, it’s time to gather your ingredients and enjoy! These cheesecake bars are perfect for any dessert lover.

Greek Yogurt Blueberry Cheesecake Bars

Indulge in the creamy delight of Greek Yogurt Blueberry Cheesecake Bars! These delicious bars combine fresh blueberries with a rich yogurt filling and a buttery graham cracker crust. Perfect for any dessert lover, their light texture and vibrant flavor will impress everyone. Ready to satisfy your sweet cravings? Click through to discover the full recipe and treat yourself today! #GreekYogurtDesserts #BlueberryCheesecake #HealthyTreats #BakingInspiration
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz Greek yogurt (plain, full-fat or low-fat)

8 oz cream cheese, softened

¾ cup sugar (for filling)

2 large eggs

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

1 tablespoon cornstarch (optional, for thickening)

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal later.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove and let it cool slightly.

      Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, ¾ cup of sugar, eggs, vanilla extract, and lemon zest. Mix until all ingredients are well combined and creamy.

        Add Blueberries: Gently fold in the fresh blueberries into the filling mixture. If you want a thicker consistency, you can add the cornstarch at this stage and mix well.

          Bake the Bars: Pour the filling over the cooled crust and spread it evenly. Bake in the preheated oven for 30-35 minutes or until the center is set but slightly jiggles.

            Cool and Chill: Once baked, turn off the oven and leave the cheesecake bars inside with the door slightly ajar for about 1 hour to prevent cracking. Afterward, refrigerate them for at least 4 hours or overnight for the best texture.

              Slice and Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve!

                Prep Time: 15 minutes | Total Time: 5 hours (including chilling) | Servings: 12 bars