Strawberry Greek Yogurt Cheesecake Bars are perfect for spring! You’ll never suspect that these creamy, rich, layered bars were lightened up!
How are you guys surviving the first week of daylight savings time? I’ve been dragging since Sunday. I’m tired, I have to run in the dark again, my cats are driving me crazy wanting to eat when it’s not time and I’m having the same problem with being hungry at all the wrong times. Hopefully next week will be back to normal.
To get us through what always feels like one of the longest weeks of the year to me, I made these Strawberry Greek Yogurt Cheesecake Bars. Dessert always makes a rough day/week a little more bearable. Not only are these bars perfect for spring and fresh strawberries that will be coming into season soon, but Easter as well.
Yep, it’s already time to start thinking about Easter. It’s only two and half weeks away and I find it funny that it also happens to be on April Fools’ Day this year too. I never understood the point of April Fools’ Day and I can’t say that anyone ever pulled a prank on me or vice versa. Seriously, who came up with this “holiday”?!
Anyways, I’ll probably pass on celebrating that one and just stick with Easter. I don’t have much of a menu planned for dinner. I’m guessing it will be something traditional like ham and potatoes. I am planning to make these Strawberry Greek Yogurt Cheesecake Bars again because they were such a hit with my husband and with his coworkers (I sent them to work with him the next day to prevent myself from eating the whole pan).
I substituted plain Greek yogurt for half of the cream cheese in the cheesecake part of the bars and all of the sour cream in the strawberry layer. It’s a great way to cut back on some of the calories and fat and add some protein. To be honest I like the consistency of cheesecake better when some of the cream cheese is replaced with Greek yogurt. It makes it extra creamy and no one will notice or at least have anything negative to say about the swap.
- 6 graham crackers
- 2 1/2 tablespoons melted butter
- 6 ounces low fat cream cheese, room temperature
- 6 ounces plain non-fat or 2% 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, hulled
- 2 tablespoons granulated sugar (use 3 if your strawberries aren't very sweet)
- 1 cup 2% plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 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 12 bars and top each bar with a strawberry slice. Serve.
Amount Per Serving: Calories: 208 Total Fat: 10g Saturated Fat: 5g Cholesterol: 42mg Sodium: 176mg Fiber: 1g Sugar: 16g Protein: 8g