Cheesecake Bars

Course: Dessert

Cuisine: American

Keyword: cheesecake bars, cheesecake squares, healthy cheesecake recipe

Cook Time: 30

Chill Time: 4

Total Time: 4 45

Servings: squares

Calories: 177kcal

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
½ cup granulated sugar
1 large egg
2 large egg whites
2 teaspoons lemon juice
½ 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