Healthy Blueberry Cheesecake Bars
Yields: 16 cheesecake bars
These creamy cheesecake bars are a wonderful make-ahead dessert for any spring or summer get-together! They’ll keep for at least one week if stored in the refrigerator in an airtight container or in the original baking pan tightly covered with plastic wrap.
  • for the crust
  • 3 cups (90g) crisp brown rice cereal
  • 1 tbsp powdered stevia, or adjusted to taste
  • 1 tbsp (14g) coconut oil or unsalted butter, melted
  • 1 large egg white, room temperature and lightly beaten
  • for the filling
  • 1 cup (240g) plain nonfat Greek yogurt, room temperature
  • 8 oz (226g) light cream cheese, well softened (see Notes)
  • 2 tsp vanilla extract
  • 1 ½ tsp vanilla crème stevia
  • 1 ½ tbsp (12g) cornstarch
  • 2 large egg whites, room temperature
  • 1 ¼ cups (175g) fresh blueberries
  1. Preheat the oven to 300°F, and coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the crust, add the cereal to a blender or food processor, and pulse until it turns into fine crumbs. Transfer the crumbs to a bowl, and stir in the powdered stevia. Add in the coconut oil and egg white, cutting them into the mixture with the back of a fork until all of the ingredients are fully incorporated.
  3. Gently press the mixture into the bottom of the prepared pan with a spatula. Bake at 300°F for 13-16 minutes or until firm. Cool completely to room temperature.
  4. To prepare the filling, beat the Greek yogurt and cream cheese with an electric mixture on low until smooth and creamy. Beat in the vanilla extract and vanilla crème stevia until completely incorporated. Beat in the cornstarch until incorporated. Beat in the egg whites, one at a time, mixing until just incorporated. Gently fold in the raspberries with a spatula or a spoon.
  5. Spread the filling on top of the cooled crust. Bake at 300°F for 18-21 minutes or until the filling barely jiggles when shaken. Cool completely to room temperature. Once cooled, place a piece of plastic wrap on top of the cheesecake, ensuring that it completely touches the top of the cheesecake, and chill for at least 3 hours before slicing and serving to allow the cheesecake bars to fully set.
Notes: Regular crisp rice cereal may be substituted for the brown rice cereal. If using that substitution, it’s better to measure by weight, rather than by volume.

This is the powdered stevia that I used in the crust. If you prefer, 2 tablespoons of granulated sugar, brown sugar, or coconut sugar may be substituted.

If the crust is too dry to come together after a few minutes of mixing, then add milk (any kind will work!) ½ teaspoon at a time until all of the cereal has been incorporated.

I used tub-style fat-free cream cheese in these cheesecake bars. Greek yogurt cream cheese, Neufchâtel cream cheese (⅓-less fat), or regular cream cheese may be substituted. Make sure the cream cheese is well softened!

This is the kind of vanilla crème stevia that I use, and I get mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!) If you prefer, 10-12 tablespoons of granulated sugar or 6 tablespoons of this powdered stevia may be substituted for the vanilla crème stevia.

Frozen blueberries that have been completely thawed and patted dry of excess moisture may be substituted for the fresh.

{gluten-free, clean eating, low fat, low calorie, low sugar, lower carb, higher protein}
Recipe by Amy's Healthy Baking at