Cheesecake Bars
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Cheesecake Bars
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Say hello to a Cheesecake Bars Recipe you are going to want to make over and over again! Think tangy and creamy cheesecake filling over a buttery graham cracker crust. It's quick, easy, and approachable, no water bath required.
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Ingredients
Graham Cracker Crust
- 9 whole graham cracker sheets
- 5 tablespoons butter melted and cooled
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz (two blocks) cream cheese softened to room temperature, full fat or reduced
- 5.3 oz container (2/3 cup) 2% plain Greek yogurt see notes
- 1/2 cup granulated sugar
- 1 large egg
- 2 large egg whites
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Line 8x8 baking pan with parchment paper; set aside.
- Make the crust: In a small food processor or blender, process graham crackers into crumbs. Transfer to bowl and combine with sugar and melted butter. Add mixture to lined baking pan, pressing flat. Bake graham cracker crust for 8 minutes. Set aside to cool while you make the filling. Turn oven down to 325ºF.
- Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg whites, lemon juice and vanilla, mixing on low speed until combined. Do not over mix.
- Bake: Pour cheesecake filling over cooled crust and bake for 30-35 minutes at 325ºF. Cheesecake is done when edges appear set and center only moves slightly when moving pan. Let cheesecake cool at room temperature for 30 minutes before transferring to fridge to chill for 4 hours.
- Serve: Use a large sharp knife to cut into 16 even squares.
Notes
- MAKE AHEAD: prepare the recipe as instructed up to 2 days in advance. Store, tightly covered with plastic wrap, in the fridge.
- STORAGE: leftover cheesecake bars can be stored, covered, in the fridge or in an airtight container for 4-5 days. Remove from the fridge 5 minutes before enjoying.
- FREEZE: slice into squares and freeze on a parchment lined baking sheet for a few hours. Transfer to a plastic freezer bag or freezer container. Freeze up to 2 months. Thaw at room temperature or enjoy slightly frozen!
Nutrition Information
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Calories
177kcal
(9%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
50mg
(17%)
Sodium
136mg
(6%)
Potassium
51mg
(1%)
Fiber
0.02g
(0%)
Sugar
9g
(18%)
Vitamin A
512IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
42mg
(4%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 136mg | 6% |
| Potassium | 51mg | 1% |
| Fiber | 0.02g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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