No Bake Lemon Blueberry Cheesecake Bars
Here we make a no-bake cheesecake with a simple pressed graham cracker crust and a cream cheese and strained 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.
Ingredients
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7 ounces graham crackers (13 sheets), broken into larger pieces
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½ cup pecans, toasted (see Tip)
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¼ teaspoon salt
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⅓ cup neutral oil, such as canola or avocado
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2 (8 ounce) packages reduced-fat cream cheese, softened
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2 cups nonfat plain strained yogurt, such as Greek-style
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⅔ cup confectioners' sugar
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1 teaspoon lemon zest
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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2 tablespoons lemon curd
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4 cups fresh blueberries
Description
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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.
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Add cream cheese, yogurt, confectioners' 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 1 day.
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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.
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