I love cheesecake, but having a whole cheesecake lying around in my fridge means I’d probably be eating way more than I should. I wanted to find a way to give into my cheesecake craving for a little less calories. To cut the sugar and avoid having to turn the oven on I figured I’d try a no-bake version using jello. Also, looking to liven up plain cheesecake for the summer season I decided to use lemon jello and blueberries. You’d never guess sugar free jello and low-fat cream cheese could combine to create such flavorful and satisfying cheesecake bars. These bars have all the dense satisfying creaminess of real cheesecake and a bright pop of lemon and blueberry flavors. Just try not to devour the entire batch!
Lemon Blueberry Cheesecake Bars
Ingredients
- 1 Package Sugar Free Lemon Jello small box
- 1 Cup Blueberries
- 1 Cup Boiling Water
- 1 8 oz Package Reduced Fat Cream Cheese
- 1 Package Graham Crackers 16 squares or 8 rectangles
- 2 Tablespoons Butter
Instructions
- Pre-heat oven to 350 degrees
- Bring cream cheese to room temperature or lightly microwave for 1 - 2 minutes
- Crush graham crackers in a bag or process them in a food processor to get smooth uniform crumbs
- Melt the two tablespoons of butter and mix with the graham crackers
- Line an 8 x 8 square baking dish with foil
- Pour the graham cracker mixture into the foil lined dish and press down firmly with the back of a glass or measuring cup
- Bake the crust in the oven for 10 - 12 minutes until lightly golden brown and toasted
- While the crust is baking bring 1 cup of water to a boil
- Dissolve jello mix in boiling water
- Once jello is dissolved blend jello mixture, cream cheese and blueberries in a blender or food processor until smooth
- Remove crust from oven
- Gently pour or ladel jello mixture over crust and chill for four hours or until set
- Use foil to lift bars out of pan
- Gently peel down foil from sides of bars
- Slice into 9 sections for 120 calorie bars, or 16 bite sized sections for 68 calorie bars & enjoy!
