Blueberry cheesecake-yogurt bark🤢🤢🤢

All the flavors of cheesecake come together in this inventive and delicious chilled treat. Make and freeze a batch, and then cut it up and store the bark in a zippered bag in your freezer to enjoy when you crave a refreshing and sweet snack. Take this beyond the traditional cheesecake profile by swapping the graham cracker crumbs for reduced-fat vanilla wafer, chocolate wafer, or gingersnap crumbs if it suits your plan. Make this with whatever type of berries you have on hand or like the most. WW SmartPoints - 1 on all plans

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Step 1

Line 9-by-5-inch loaf pan with foil, leaving ends hanging over sides of pan.

Step 2

In small bowl, combine yogurt, agave, and lemon zest and juice. Fold in blueberries and 3 tbsp crushed graham crackers. Using back of spoon, spread mixture evenly in prepared pan. Sprinkle with remaining crushed crackers. Cover pan with foil and freeze for at least 1 hour.

Step 3

Uncover pan and lift bark from pan using foil overhang. Cut into 8 squares, then slice each square into 2 triangles. (If bark is too hard to cut, let it sit for a few minutes to soften slightly.) Store bark in sealed container in freezer until ready to serve. Bark will stay fresh in freezer for at least 1 month.

Step 4

Serving size: 2 triangles