This no-bake cheesecake is made with a simple pressed graham cracker crust and a cream cheese and Greek-style yogurt filling that sets as it chills. Blueberries tossed in store-bought lemon curd add sweetness and tang.
No-Bake Lemon-Blueberry Cheesecake Bars
Active Time: 20 minutes Total Time: 2 hours, 20 minutes- 7 ounces graham crackers (13 sheets), broken into larger pieces
- 1/2 cup pecans, toasted
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 2 (8-ounce) packages reduced-fat cream cheese, softened
- 2 cups nonfat plain Greek-style yogurt
- 2/3 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons lemon curd
- 4 cups fresh blueberries
Add cream cheese, yogurt, powdered sugar, lemon zest, lemon juice, and vanilla to the food processor. Puree until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to one day.
Tasty Tips
To make ahead: Prepare through Step 2 and refrigerate for up to one day; continue with Step 3 just before serving.How-to: Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread them in a single layer in a small baking pan and bake in a 350-degree F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool.
Recipe nutrition per serving: 256 Calories, Total Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 25 mg, Carbohydrates: 23 g, Fiber: 2 g, Total Sugars: 14 g, Added Sugars: 9 g, Protein: 6 g, Sodium: 199 mg, Potassium: 103 mg, Phosphorus: 74 mg, Iron: 1 mg, Folate: 23 mcg, Calcium: 64 mg, Vitamin A: 401 IU, Vitamin C: 4 mg.
