No-Bake Berry Yogurt Cheesecake Bars
This recipe can be sliced to serve 12 3-inch portions and then halved again to make 24 smaller bars. The nutritional information is for 24 servings, but even at 12 portions, it's still only about 400 calories. Typically, a slice of cheesecake can be upwards of 800! To serve 24, first cut the cake into 12 3-inch squares, then halve the squares. Use an offset spatula for easy removal.
Servings: 24
Calories: 197kcal
Ingredients
- 2 cups graham cracker crumbs about 2 cups
- ½ cup unsalted butter 1 stick
- 1/2 cup sugar
- 1 8- ounce block Neufchâtel
- 1 8- ounce container mascarpone
- 1 cup nonfat Greek yogurt
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pint blueberries
- 1 pint strawberries sliced
Instructions
- Heat the oven to 350°F. Stir the graham cracker crust ingredients together. Pour into a 9-by-13-inch baking dish and pack in very tightly. Use the flat bottom of a measuring cup and an offset spatula to flatten. (The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake.) Bake until golden brown, about 15 minutes. Remove to a rack to cool completely.
- In the bowl of a mixer fitted with the whisk attachment, combine the Neufchâtel, mascarpone, yogurt, powdered sugar, and vanilla. Whisk until smooth and fluffy, about 2 minutes.
- Scoop the cream cheese mixture into the cooled graham cracker crust. Top with berries.
- Cover with plastic wrap and refrigerate until set, at least 4 hours or preferably overnight.
- To serve, place in the freezer for 10 minutes before slicing. Warm a utility knife or a metal bench scraper under hot running water. Slice and serve immediately.
Nutrition
Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 370IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 0.5mg