Have you guys noticed the price of eggs lately? I couldn’t believe my eyes when I went to the grocery store and saw what the price was for a large container of eggs. Almost $5.00! It has to do with a group of chickens having to die off lately because they had some kind of disease. That is sad. It seems like a lot of different animals are dying off lately, like the honeybees for example. They’re also having problems. I haven’t had to buy a container of honey yet, but I’m sure that price will sky rocket soon too.
Guys, I think I have an OCD problem when it comes to taking pictures of bars. They have to be perfect. No junk or sauce falling off the edges of the bars. I tried the parchment paper trick where you take some parchment paper, and put them on the bottom of the pan before baking. The edges help get the bars out of the pan cleaner. But, I always have problems when it comes to cutting them. You see the blueberry sauce dripping from the sides? Yah, I wish that wasn’t there. I was taking my knife and even cleaning the sides of the knife off before cutting each single slice. If you food bloggers have any tips for getting bars out of a pan nicely please do tell me! Then my camera battery tried in the middle of taking these pictures. Oops.Print
- 5 full-sheet graham crackers
- 2 tablespoons melted butter
- 1 8 ounce package reduced fat cream cheese, softened
- ¾ cup plain greek yogurt
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 tsp of vanilla
- 1 tsp of lemon zest
- For the Topping
- 2 tablespoons of flour
- 2 tablespoons of sugar
- 2 tablespoons of water
- 1 cup fresh blueberries
- Preheat oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with aluminum foil, leaving some overhang on the sides, and set aside.
- To make the crust:
- Using a food processor, process the graham crackers until you have fine crumbs. Add in the melted butter and pulse until well combined.
- Scoop the graham cracker mixture into the prepared baking pan and press down. Bake for 8 minutes. Remove from the oven and set aside to cool.
- To make the filling:
- Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and greek yogurt until smooth. Beat in the sugar and mix until well combined. Add in the lemon juice, lemon zest, vanilla, and egg one at a time and mix until fully combined.
- Pour the filling over the crust and return to the oven. Bake at 350 degrees Farheneit for about 25 minutes.
- While the cheesecake is baking making the sauce. Combine the blueberries, sugar, water, and flour in a sauce and bring to a boil. Cook the blueberries until the sauce has thickened. Let cool.
- Remove the cheesecake from the oven and allow to cool for 30 minutes at room temperature.
- Spread the berry mixture on top of the cheesecake.
- Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.
- Cut into 9-12 bars. Serve and enjoy!
myWW points: Blue Points: 5; Green Points: 5; Purple Points: 5
- Serving Size: 1 bar
- Calories: 160
- Sugar: 12
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 1
- Protein: 5