30
Prep Time
2 hours
Cook Time
16
Number of Servings
What to do:
- Pulse graham crackers, pecans, and salt in a food processor until finely ground. Drizzle in oil, then pulse to combine. Press into a 9 x 13 baking dish.
- Add cream cheese, yogurt, confectioner’s sugar, lemon juice, and lemon zest to the food processor. Puree until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
- To serve, top with berries and cut into 16 squares.
- Enjoy!
Enable Cooking Mode ?
No Bake Berry Cheesecake Bars
As if no-bake weren't tempting enough, in the filling, nonfat Greek yogurt and reduced-fat cream cheese cut the calories and saturated fat. Fitting for a light, sweet treat!
Nutrition Facts
What you will need:
- 7 ounces graham crackers, broken into large pieces
- ½ cup pecans, chopped
- 2 cups plain, non-fat Greek yogurt
- 1/3 cup confectioner’s sugar
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 5 cups fresh berries
- 2 (8 ounce) packages non-fat cream cheese, softened
- 2 Tbsp. canola oil
- 1/8 tsp. salt
