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



  • 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;

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