Strawberry Greek Yogurt Cheesecake Bars

Name: Strawberry Greek Yogurt Cheesecake Bars
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 9 bars
Ingredients: 6 Graham crackers; 3 tablespoons melted butter; 6 ounces low fat cream cheese; 6 ounces plain Greek yogurt; 1/3 cup granulated sugar; 1 egg; 1 egg white; 1 1/2 teaspoons vanilla extract; 2 tablespoons all purpose flour; pinch of salt; 3 ounces fresh strawberries; 2 tablespoons granulated sugar; 1 cup plain Greek yogurt; 1/2 teaspoon vanilla extract

User Reviews

4.3

123 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
9 bars
Calories
208 kcal
Course
Dessert, Cake
Cuisine
American

Strawberry Greek Yogurt Cheesecake Bars

Lindsey Herring

Report

Strawberry Greek Yogurt Cheesecake Bars are lightened up and perfect for spring!

Share:

I Made This!

92 people made this

Print

25 people printed this

Save this

73 people saved this

Ingredients

Servings

Crust

6 Graham crackers
3 tablespoons melted butter

Cheesecake

6 ounces low fat cream cheese, room temperature
6 ounces plain Greek yogurt, 2% or whole milk Greek yogurt
1/3 cup granulated sugar
1 egg, room temperature
1 egg white, room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons all purpose flour
pinch of salt

Strawberry Topping

3 ounces fresh strawberries hulled
2 tablespoons granulated sugar, use 3 if your strawberries aren't very sweet
1 cup plain Greek yogurt, 2% or whole milk Greek yogurt
1/2 teaspoon vanilla extract

Add to Shopping List

Instructions

Crust:

Preheat oven to 350° F. and line an 8x8 baking dish with two sheets of parchment paper creating a sling so the bars are easy to remove. Spray lightly with vegetable oil spray.
Process the graham crackers in a food processor until finely ground. Add in the melted butter and process again until the crumbs are moistened. Dump the mixture into the prepared baking dish and use your hands or the bottom of a glass to firmly press them into an even layer. Bake until the edges start to brown, about 5-7 minutes. Remove from the oven and set aside to cool while you make the filling.

Cheesecake:

Clean and dry out the bowl of the food processor then add in the cream cheese, Greek yogurt, sugar, vanilla and salt. Process until smooth, scraping down the sides of the bowl as needed. Add in the egg and egg white and process until fully incorporated. Add in the flour and process until incorporated, scraping down the sides of the bowl once.
Pour the cheesecake mixture over the cooled crust and bake until the center is almost set, but still jiggles slightly when the dish is shaken, about 25-30 minutes.

Strawberry Topping:

Clean and dry out the bowl of the food processor and add in the strawberries and sugar. Purée until smooth. Add in the Greek yogurt and vanilla and purée again.
Remove the cheesecake from the oven and pour the strawberry topping over the cheesecake making sure to completely cover it. Return to the oven and bake until the topping is just set, about 15-20 minutes.
Transfer the baking dish to a wire rack and let the cheesecake bars cool completely. Once cool put the bars in the refrigerator to chill and set, at least 3 hours or overnight.
Once chilled, lift the bars out of the baking dish using the parchment paper overhang. Cut into 12 bars and top each bar with a strawberry slice. Serve.