Blueberry Cheesecake Bars
Cottage-country cheesecake made light - Greek yogurt for protein, honey for sweetness, real blueberries in every bite.
Why you'll love this recipe
- Makes enough for 9 bars
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 ripe bananas, mashed
- 2 large eggs
- 1 cup Greek yogurt
- 2 tbsp honey
- 1 cup fresh blueberries (plus extra to top)
- Whipped cream or sweetened yogurt, to finish (optional)
How to make it
Preheat the oven to 356°F (180°C).
Mash the bananas in a bowl until smooth.
Crack in the eggs and whisk together.
Add the Greek yogurt and honey; whisk until smooth and pale.
Pour the batter into a greased rectangular baking dish.
Scatter the blueberries evenly over the top.
Bake 25-30 minutes, until golden and set in the center.
Cool completely before slicing into squares; finish with cream and extra blueberries.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does Blueberry Cheesecake Bars keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Blueberry Cheesecake Bars make?
This makes enough for 9 bars. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Blueberry Cheesecake Bars
Cottage-country cheesecake made light - Greek yogurt for protein, honey for sweetness, real blueberries in every bite.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1 cup Greek yogurt
- 2 tbsp honey
- 1 cup fresh blueberries (plus extra to top)
- Whipped cream or sweetened yogurt, to finish (optional)
Instructions
- Preheat the oven to 356°F (180°C).
- Mash the bananas in a bowl until smooth.
- Crack in the eggs and whisk together.
- Add the Greek yogurt and honey; whisk until smooth and pale.
- Pour the batter into a greased rectangular baking dish.
- Scatter the blueberries evenly over the top.
- Bake 25-30 minutes, until golden and set in the center.
- Cool completely before slicing into squares; finish with cream and extra blueberries.
