As if no-bake weren't tempting enough, consider that the graham cracker crust for these berry cheesecake bars has pecans in it. Ooh la la! In the filling, nonfat Greek yogurt and reduced-fat cream cheese cut the calories and saturated fat. Source: EatingWell Magazine, June 2019

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish.

  • Add cream cheese, yogurt, confectioners' sugar, lemon zest and lemon juice 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.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

245 calories; 14.5 g total fat; 4.8 g saturated fat; 8 mg cholesterol; 224 mg sodium. 152 mg potassium; 22.7 g carbohydrates; 2.5 g fiber; 13 g sugar; 6.4 g protein; 222 IU vitamin a iu; 8 mg vitamin c; 26 mcg folate; 69 mg calcium; 1 mg iron; 17 mg magnesium; 9 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made it using coconut sugar only because it s what I have. Fast simple and delicious!!! My picky family felt very satisfied calling this dessert. No sugar hangover or craving after eating less lush cheesecake. Will make again Read More
Rating: 3 stars
Great concept but the crust is in serious need of a little bit of sweetness. If I were to make it again I would put some powdered sugar or brown sugar in the crust. It was kind of disappointing. The cream cheese mixture and berries tasted great and it was fairly simple to make. Read More