No-bake Cheesecake Bars, a Tasty Summer Treat

This easy cheesecake works well with any berry. (Carson Downing/TNS)

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. This easy cheesecake works well with any berry. If you’re using strawberries, slice or quarter them and let them drain a bit before adding them to the cheesecake.

No-Bake Lemon-Blueberry Cheesecake Bars

Makes 16 bars; serves 16

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

1. Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish. Wipe out the food processor.

2. 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.

3. Place lemon curd in a large microwave-safe bowl; microwave on High until warmed, about 20 seconds. Add blueberries to the bowl; toss to gently combine. Spoon over the cheesecake. Cut into 16 squares.

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 in a single layer in a small baking pan and bake in a 350 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.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. Copyright 2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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