Line an 8x8-inch baking pan with foil, extending foil over edges. Set aside.
The only thing better than the lemon-blueberry flavor in these cheesecake bars is that there's no baking required!
Servings and Ingredients
|¼ c. Hy-Vee unsweetened shredded coconut, toasted|
|¼ c. Hy-Vee slivered almonds, toasted|
|2 tbsp. Hy-Vee granulated sugar|
|1 c. graham cracker crumbs|
|½ c. Hy-Vee salted butter, melted|
|½ c. Hy-Vee heavy whipping cream|
|1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened|
|⅔ c. Hy-Vee powdered sugar, plus additional for garnish|
|½ c. Hy-Vee plain Greek yogurt|
|¾ tsp. lemon zest|
|1 tbsp. fresh lemon juice|
|1 tsp. Hy-Vee vanilla extract|
|¾ c. fresh blueberries|
|Lemon zest strips, for garnish|
Things To Grab
- 8x8-inch baking pan
- Aluminum foil
- Food processor
- 2 medium bowls
- Small bowl
- Electric mixer
Place coconut, almonds, and granulated sugar in a food processor. Cover and process until finely ground. Transfer mixture to a medium bowl. Stir in graham cracker crumbs and butter; combine well. Press mixture into bottom of prepared pan. Set aside.
Place whipping cream in a small mixing bowl. Beat with an electric mixer on HIGH until soft peaks form. Set aside.
Place cream cheese, powdered sugar, Greek yogurt, lemon zest and juice, and vanilla in a medium mixing bowl. Beat with an electric mixer on medium until fluffy. Fold in whipped cream. Spread mixture over crust in pan. Place blueberries on top, pressing slightly into cheesecake. Cover and refrigerate for 2 hours or overnight.
To serve, sprinkle lemon zest strips over berries. Dust additional powdered sugar on top, if desired. Use foil edges to lift uncut bars out of pan. Cut into bars and serve.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 75mg
- Sodium: 260mg
- Total Carbohydrates: 32g
- Protein: 6g