Strawberry Greek Yogurt Cheesecake Bars
Seriously SO good!! Creamy strawberry goodness with a yummy crust!
Make it into bars, a pie or even a jarred, layered dessert! Fresh and a perfect sweet treat!
Full recipe in video below!
6 graham crackers
2 1/2 tablespoons melted light butter
OR pre-made graham cracker crust
6 ounces low fat cream cheese, room temperature
6 ounces plain non-fat or 2% Greek yogurt
1/3 cup granulated sugar substitute - I used Lakanto (to order: https://bit.ly/3cRLTbg
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1 egg white
1 1/2 teaspoons vanilla extract
2 tablespoons all purpose flour
Pinch of salt
3 ounces fresh strawberries, hulled
2 tablespoons granulated sugar substitute (use 3 if your strawberries aren't very sweet)
1 cup nonfat plain Greek yogurt
1/2 teaspoon vanilla extract
Crust (if making from scratch)
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.
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.
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 9 bars. Serve.
4 points (blue & purple)
6 points (green)
Recipe inspiration from reciperunner.com