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Squares of blueberry cheesecake sitting on a plate

Blueberry Cheesecake Bars: A Sweet Treat with Less Sugar

Looking for a sweet treat with less white sugar? Try these Blueberry Cheesecake Bars that use Splenda® instead of traditional processed sugar.



  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup Splenda®
  • 1/3 cup margarine

Cheesecake Filling

  • 12 oz reduced fat cream cheese
  • 2/3 cup Splenda®
  • 2 eggs
  • 1/3 cup reduced fat sour cream
  • 2 tsp vanilla extract
  • 3/4 cup frozen blueberries


  • 1/4 cup apricot preserves
  • 1 tbs water


  1. Preheat oven to 350 degrees. Spray an eight-inch pan with vegetable cooking spray.
  1. Combine graham cracker crumbs, 1/4 cup Splenda®, and butter. Mix well. Press firmly and evenly into bottom of prepared pan. Bake 5 minutes. Remove from oven, set aside.
  1. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 2/3 cup Splenda®, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan with graham cracker crust.
  1. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
  1. Combine apricot preserves and water in a small saucepan. Cook over medium heat, constantly stirring until preserves melt. Spread over filling. Cut into 9 bars.

Download a printable version of this recipe here.

Nutritional Information

Serving Size: 1 bar

Per serving:
Calories: 130
Fat: 8g
Saturated Fat: 3.5g
Trans Fat: 1g
Cholesterol: 35g
Sodium: 170g
Total Carbohydrate: 10g
Dietary Fiber: 0g
Sugars: 5g
Protein: 2g


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