Blueberry Cheesecake Bars

If you’re a fan of cheesecake but looking for a healthier alternative, these Healthy Blueberry Cheesecake Bars are the perfect treat. They offer all the creamy, tangy flavors of a classic cheesecake but with nutritious ingredients like Greek yogurt, honey, and whole grains. Plus, they’re naturally sweetened and made with a wholesome oat-almond crust.

These bars are gluten-free adaptable, refined sugar-free, and packed with antioxidants from blueberries, making them the perfect snack or dessert for any occasion. Whether you’re meal-prepping for the week or need a delicious but healthier treat, this recipe has you covered!

Why You’ll Love This Recipe

1. Healthier Alternative – Made with honey instead of refined sugar and Greek yogurt for extra protein.
2. Perfect Balance of Creamy & Crunchy – A buttery, slightly crispy crust paired with a creamy cheesecake filling.
3. Burst of Blueberry Flavor – Fresh or frozen blueberries create a fruity contrast to the tangy cheesecake.
4. Easy to Make – Simple steps, no water bath needed, and ready in under an hour.
5. Make-Ahead Friendly – Store in the fridge for a few days or freeze for later!

Ingredients You’ll Need for the Blueberry Cheesecake Bars:

For the Crust & Streusel Topping:

• Flour (whole wheat, spelt, or all-purpose) – Forms the base structure of the crust and makes the streusel crunchy.
• Ground oats or almonds – Adds a slightly nutty flavor and extra texture.
• Coconut sugar or brown sugar – Sweetens the crust and streusel naturally.
• Baking powder – Helps the crust stay light and slightly crisp.
• Salt – Enhances the overall flavor and balances the sweetness.
• Cold butter or coconut oil – Binds the dry ingredients together and creates a crumbly texture.
• Egg – Helps bring the dough together and adds structure.

For the Cheesecake Filling:

• Greek yogurt or low-fat quark – Makes the filling creamy and rich while keeping it light and high in protein.
• Cream cheese (full-fat or light) – Gives the cheesecake layer a smooth, classic texture.
• Honey or maple syrup – Provides natural sweetness without refined sugar.
• Egg – Helps the filling set properly while keeping it smooth.
• Vanilla extract – Enhances the flavor with a warm, aromatic touch.
• Lemon juice – Adds a hint of freshness and balances the richness of the filling.

For the Blueberry Layer:

• Lemon juice – Adds brightness and complements the flavor of the blueberries.
• Fresh or frozen blueberries – The star ingredient that adds natural sweetness and juiciness.
• Honey or maple syrup – Enhances the natural sweetness of the blueberries.
• Cornstarch – Thickens the blueberry mixture, so it doesn’t make the cheesecake layer soggy.

Here are the essential tools you’ll need for making the Blueberry Cheesecake Bars:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Baking Pan (20×20 cm / 8×8 inch): The perfect size for these bars.
• Parchment Paper: To line the loaf pan, making it easy to remove the bread once baked.
• Spatula: A silicone spatula is perfect for folding the wet and dry ingredients together without over-mixing.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Toothpicks: Toothpicks are handy for checking if the banana bread is baked through.
• Cooling Rack: A cooling rack allows the blueberry cheesecake bars to cool evenly after baking, preventing them from becoming soggy.

Here is the full Recipe:

Ingredients:

For the Crust & Streusel Topping:

• 150 g (1 ¼ cups) flour (whole wheat, spelt, or all-purpose)
• 100 g (1 cup) ground oats or almonds (for added texture and fiber)
• 80 g (½ cup) coconut sugar or brown sugar
• ½ tsp baking powder
• 1 pinch salt
• 100 g (7 tbsp) cold butter or coconut oil
• 1 egg

For the Cheesecake Filling:

• 250 g (1 cup) Greek yogurt or low-fat quark (for creaminess and protein)
• 100 g (½ cup) cream cheese (full-fat or light)
• 50 g (¼ cup) honey or maple syrup (natural sweetness)
• 1 egg
• 1 tsp vanilla extract
• 1 tsp lemon juice (enhances the flavor)

For the Blueberry Layer:

• 1 tsp lemon juice
• 200 g (1 ½ cups) fresh or frozen blueberries
• 1 tbsp honey or maple syrup
• 1 tsp cornstarch

Directions:

Step 1: Prepare Your Baking Pan & Preheat the Oven

1. Preheat your oven to 175°C (350°F).
2. Line a 20×20 cm (8×8 inch) baking pan with parchment paper.

Step 2: Make the Crust & Streusel Topping

1. In a mixing bowl, combine flour, oats/almonds, sugar, baking powder, and salt.
2. Add cold butter in small cubes and rub it into the mixture using your fingers or a pastry cutter until it forms crumbs.
3. Mix in the egg and combine until the dough is crumbly but holds together when pressed.
4. Reserve ⅓ of the mixture for the streusel topping.
5. Press the remaining ⅔ of the mixture firmly into the bottom of the baking pan to form the crust.

Step 3: Prepare the Cheesecake Filling

1. In a bowl, whisk together Greek yogurt, cream cheese, honey, egg, vanilla extract, and lemon juice until smooth and creamy.
2. Pour the cheesecake filling evenly over the crust.

Step 4: Make the Blueberry Layer

1. In a small bowl, mix blueberries, honey, cornstarch, and lemon juice until coated.
2. Gently spread the blueberries over the cheesecake layer.

Step 5: Add the Streusel Topping

1. Sprinkle the reserved crust mixture evenly over the blueberries.

Step 6: Bake the Cheesecake Bars

1. Bake for 35-40 minutes, or until the top is golden brown and the filling is set.
2. Let the bars cool in the pan, then chill in the refrigerator for at least 2 hours before slicing.

Step 7: Slice & Enjoy!

1. Once completely chilled, cut into squares or bars.
2. Enjoy as is, or top with extra blueberries, a drizzle of honey, or a dollop of yogurt.

Tips & Tricks:

• Use Fresh or Frozen Blueberries – If using frozen blueberries, don’t thaw them first; just toss them directly with the cornstarch.
• Chill Before Slicing – This allows the cheesecake layer to firm up and makes it easier to cut into clean bars.
• Customize Your Sweetener – You can swap honey for maple syrup or coconut sugar based on preference.
• Make It Gluten-Free – Use almond flour and certified gluten-free oats instead of wheat flour.
• Store Properly – Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

More Healthy Recipes:

• Mini Protein Cheesecakes – These creamy and indulgent mini cheesecakes are packed with over 9g of protein per serving! Made with a graham cracker crust, Greek yogurt, and light cream cheese, they’re the perfect guilt-free dessert.
• Double Chocolate Protein Cookies -Soft, chewy, and loaded with chocolatey goodness, these cookies have a secret: chickpea flour and protein powder! Each bite is rich in flavor and protein.
• Healthy Peanut Butter Brownies – Fudgy, gooey, and swirled with creamy peanut butter—these brownies are paleo-friendly, refined sugar-free, and made with almond flour. A healthier spin on a classic treat!
• Strawberry Matcha Clusters – Sweet, tangy, and refreshing! These frozen yogurt clusters are coated in matcha white chocolate and sprinkled with strawberry powder for a vibrant, healthy snack.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: