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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


Recipe Summary

20 mins
2 hrs 20 mins


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

1 square
245 calories; protein 6.4g; carbohydrates 22.7g; dietary fiber 2.5g; sugars 13.1g; fat 14.5g; saturated fat 4.8g; cholesterol 8.4mg; vitamin a iu 222.1IU; vitamin c 7.8mg; folate 25.9mcg; calcium 69.1mg; iron 0.8mg; magnesium 17.5mg; potassium 151.5mg; sodium 223.9mg; added sugar 9g.

3 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch