Recipe: Red White and Blueberry Cheesecake Bars

Ingredients

Preheat the oven to 350°F and line an 8×8-inch baking pan with aluminum foil.
In a food processor, combine graham cracker crumbs, powdered sugar, and melted butter until moistened.
Press the mixture into the bottom of the prepared pan and bake for 8 minutes, then let cool.
Reduce the oven temperature to 325°F.
In a stand mixer, beat the softened cream cheese until smooth, then add sugar and mix until creamy.
Incorporate yogurt, eggs (one at a time), vanilla extract, lemon zest, and lemon juice into the cream cheese mixture.
Pour half of the cheesecake filling over the cooled crust, dollop with blueberry filling, swirl with a knife, and top with the remaining filling.
Bake for 30 to 40 minutes until the filling is mostly set but slightly jiggly in the center.
Let cool at room temperature for 30 minutes, then refrigerate until completely cooled, at least 3 hours.
Lift the cheesecake out of the pan, top with sliced strawberries, cut into squares, and serve.

Servings

16 bars

Calories

168

Total fat

Total carbohydrates

19g

Total protein

Sodium

118mg

Cholesterol

58mg