Blueberry Cheesecake-Yogurt Bark

Total Time
1 hr 15 min
15 min
0 min
All the flavors of cheesecake come together in this delicious and simple chilled treat.


plain lowfat Greek yogurt

1 cup(s), or plain non-fat Greek yogurt

agave nectar

1 Tbsp

lemon zest

½ tsp

fresh lemon juice

½ tsp

fresh blueberries

1 cup(s)

graham cracker(s)

3 square(s), crushed, divided


  1. Line a 9- x 5-inch loaf pan with aluminum foil so foil hangs over edges of pan.
  2. Combine yogurt, agave nectar, lemon zest, and lemon juice in a small bowl; fold in blueberries and 3 Tbsp crushed graham crackers. Using the back of a spoon, spread mixture evenly in prepared pan; sprinkle with remaining graham cracker crumbs. Cover pan with foil; freeze at least 1 hour.
  3. Remove from freezer, uncover pan, and lift bark from pan holding edges of foil. Cut into 8 even squares and then slice each square into 2 triangles (if bark is too hard to cut, let it sit for a few minutes to soften slightly). Keep triangles stored in freezer in a sealed container until ready to serve.
  4. Serving size: 2 triangles

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