Here is a popular, low-point Weight Watchers Blueberry Cheesecake Bar recipe. It features a light graham cracker crust, a velvety Greek yogurt and cream cheese filling, and a fresh blueberry swirl.
WW Blueberry Cheesecake Bars
Prep time: 15 minutes
Bake time: 40 minutes + cooling
Servings: 12 square bars
WW Points: ~2–3 Points per bar (varies depending on specific zero-point sweeteners used)
Ingredients
For the Crust:
6 sheets low-fat graham crackers (crushed into fine crumbs)
3 tbsp unsweetened applesauce (helps bind crumbs with lower points)
1 tbsp zero-calorie granulated sweetener (e.g., Monk Fruit, Stevia, or Erythritol)
For the Cheesecake Filling:
8 oz 1/3-less-fat (Neufchâtel) cream cheese, softened
2 ½ cups nonfat plain Greek yogurt
3 large eggs, room temperature
1 box (1 oz) Sugar-Free Fat-Free Instant Cheesecake Pudding Mix
½ cup zero-calorie granulated sweetener
1 tsp vanilla extract
1 tsp fresh lemon juice
¼ tsp salt
For the Blueberry Swirl/Topping:
1 ½ cups fresh or frozen blueberries
2 tbsp zero-calorie sweetener
1 tbsp lemon juice
1 tbsp water mixed with 1 tsp cornstarch (slurry)
Instructions
- Prep the Oven & Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch or 9×9-inch square baking dish with parchment paper, leaving an overhang for easy removal. Spray lightly with non-stick cooking spray.
- Make the Crust: In a medium bowl, combine the crushed graham crackers, unsweetened applesauce, and sweetener until moist and crumbly. Press the mixture evenly into the bottom of your prepared pan. Bake for 8 minutes to set, then set aside to cool.
- Prepare the Blueberry Topping: In a small saucepan over medium heat, add the blueberries, 2 tbsp sweetener, and lemon juice. Cook for 3–4 minutes until berries release juice. Stir in the cornstarch slurry and cook for 1 minute until thickened. Remove from heat and allow to cool slightly.
- Make the Filling: In a large bowl or stand mixer, beat the softened cream cheese until smooth. Add the Greek yogurt, sweetener, instant pudding mix, vanilla, lemon juice, and salt. Beat on medium speed until smooth and lump-free. Add eggs one at a time, mixing on low speed just until combined (do not overmix).
- Assemble & Bake: Pour the cheesecake batter over the baked crust. Spoon the blueberry topping over the cheesecake batter and use a knife or skewer to gently swirl it through the surface.
- Bake: Bake at 325°F for 35 to 45 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open slightly, and let it rest inside for 20 minutes.
- Chill & Serve: Remove from the oven and cool completely to room temperature, then refrigerate for at least 4 hours (preferably overnight) to fully set. Lift out using the parchment paper overhang and slice into 12 equal squares.
