Why You’ll Love This Greek Yogurt Pineapple Bars
These bars feel light, fresh, and creamy. They use Greek yogurt and pineapple juice for a bright, tangy filling that still feels like a treat. The graham cracker crust gives a sweet, crunchy base that matches the soft filling. You can serve them chilled, and they hold up well for a few days in the fridge. If you want more simple bar ideas, check our no-bake bars and bites collection for more easy recipes that pair well with this one.
introduction
This recipe makes an 8-inch square pan of Greek Yogurt Pineapple Bars. The filling is creamy and a little tangy from the yogurt. Pineapple juice adds a sweet fruit flavor without chunks, so the bars stay smooth. You will find these bars easy to make and easy to share. The crust takes minutes to press into the pan. The filling comes together in one bowl with a mixer. After baking and chilling, the bars slice into neat pieces. You can top them with cherries or pineapple slices for a pretty look when you serve them.
Why Make This Recipe
Make these bars when you want a dessert that is lighter than a traditional cheesecake. They use Greek yogurt and light cream cheese, so they feel less heavy but still creamy. The baking time is short and the recipe uses common ingredients you may already have. You can make them ahead and chill overnight, which makes them great for parties and busy days. The flavors are simple and family-friendly: graham crust, cream cheese and yogurt, pineapple juice, and vanilla. This recipe is a good mix of fast prep and a dessert that feels special.
What You Need for Greek Yogurt Pineapple Bars
You do not need fancy tools. A handheld mixer or stand mixer helps make the filling very smooth. Use an 8-inch square baking pan and cover the bottom and sides with parchment paper so you can lift the bars out easily. A medium bowl is fine for the crust, and a large bowl works for the filling. Have measuring cups and spoons ready. Use a sharp knife to cut the bars cleanly after they chill. A cooling rack helps the pan cool before refrigerating. If you plan to top the bars, keep cherries and pineapple slices on hand.
How to Make Greek Yogurt Pineapple Bars
Follow the steps below in order. This method keeps the crust even and the filling smooth.
Preheat and prepare pan: Preheat your oven to 300°F (149°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two sides. The overhang helps you lift the whole block of bars out for easy cutting.
Make and bake the crust: In a medium bowl, mix the graham cracker crumbs with 1 tablespoon granulated sugar. Stir in the melted butter (or melted coconut oil) until the crumbs hold together. Press the crumb mix firmly and evenly into the bottom of the prepared pan. Bake the crust for about 8 minutes. Remove from the oven and let it cool slightly while you make the filling.
Make the filling: In a large bowl, beat the cream cheese on high until smooth, about one minute. Add the Greek yogurt and beat on medium-high until fully combined and smooth. Add the eggs and egg yolk, then beat until mixed. Add 1/4 cup granulated sugar, 1/3 cup pineapple juice, and vanilla extract. Beat until everything is blended and no lumps remain. The filling will be thin.
Bake the bars: Pour the filling over the slightly warm crust. Bake the bars for 34–36 minutes. The center should no longer be wobbly, though a small jiggle is okay. The bars will continue to set as they chill, so avoid over-baking, which can cause cracks.
Cool and chill: Place the pan on a cooling rack and let it cool for 1 hour. Then transfer the pan to the refrigerator and chill for 3–4 hours or overnight. Chilling helps the bars firm up and makes clean slices.
Cut and store: Use the parchment overhang to lift the bars out of the pan. Cut into squares with a very sharp knife. For neat slices, wipe the knife clean between cuts. Store leftovers in the fridge for up to 5 days.
Ingredients:
1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
1 Tablespoon (12g) granulated sugar
3 Tablespoons (43g) unsalted butter, melted (or melted coconut oil)
6 ounces (168g) brick-style light cream cheese, softened to room temperature
3/4 cup (181g) plain nonfat or low fat Greek yogurt, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/4 cup (50g) granulated sugar
1/3 cup (80ml) pineapple juice
1 teaspoon pure vanilla extract
optional: top with cherries and pineapple slices when serving
Directions:
- Preheat oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides to easily lift the bars out of the pan before cutting. Set aside.
- In a medium bowl, whisk the graham cracker crumbs and sugar together. Add the melted butter and stir until combined. Press evenly into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside to cool slightly.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined. Then beat in the eggs and egg yolk until combined. Finally, beat in the sugar, pineapple juice, and vanilla extract until everything is combined and no lumps remain. Filling is thin. Pour filling into the crust—it’s ok if the crust is still slightly warm.
- Bake for 34–36 minutes or until the middle is no longer wobbly. A little jiggle is ok—the bars will continue to set up as they chill in the refrigerator, so you don’t need to bake them until the center is perfectly solidified. Don’t over-bake these bars, or the surface may crack.
- Set the pan on a cooling rack and cool for 1 hour, then transfer to the refrigerator to chill for 3–4 hours or even overnight.
- Once chilled, lift the bars out of the pan using the parchment overhang on the sides and cut into bars. For neat bars, I use a very sharp knife and wipe it clean with a paper towel after each cut.
- Cover and store leftover bars in the refrigerator for up to 5 days.
Best Ways to Serve Greek Yogurt Pineapple Bars
Serve these bars cold from the fridge. Add a slice of pineapple or a cherry on top to make them look festive. You can also dust a little powdered sugar over them for a light touch. These bars pair well with coffee, tea, or a light dessert wine. For a summer table, arrange them on a platter with extra pineapple slices and chilled drinks. If you want a more indulgent serving, add a dollop of whipped cream or a spoon of coconut cream on each bar.
How to Store Greek Yogurt Pineapple Bars
Keep the bars in one layer in an airtight container in the refrigerator. They stay good for up to 5 days. If you stack bars, place a piece of parchment between layers to prevent sticking. Do not freeze the assembled bars; the texture can change when frozen and thawed. If you need to store them longer, freeze single slices wrapped well in plastic and foil for up to one month, but expect a small change in texture after thawing.
Easy Tips to Make Greek Yogurt Pineapple Bars
- Use room-temperature ingredients. Eggs, cream cheese, and yogurt at room temp mix more smoothly and help avoid lumps.
- Measure ingredients accurately. Too much crust or too little filling can change the texture.
- Don’t overmix the filling once eggs are added. Mix until combined to keep the texture light.
- Watch the baking time. The center should not be liquid but can have a slight jiggle. Over-baking causes cracks.
- Chill well before cutting. Chilling gives you clean edges and a firmer bite.
- Wipe your knife between cuts for neat bars. A warm, dry knife works best.
Try These Variations of Greek Yogurt Pineapple Bars
- Tropical twist: Add 1/4 cup shredded coconut to the crust and sprinkle a little on top before serving.
- Cherry pineapple: Fold a few finely chopped maraschino cherries into the filling for color and a sweet pop.
- Lime zest: Add 1 teaspoon lime zest to the filling for a fresh citrus note that pairs with pineapple.
- Crust swap: Use crushed vanilla wafers or digestive biscuits instead of graham crackers for a different base flavor.
- No-bake version: Press the crust and refrigerate until firm, then use a no-bake filling that sets with gelatin or cream cheese whipped with whipped topping and pineapple juice. (If you try this, adjust steps and chilling time.)
Common Questions About Greek Yogurt Pineapple Bars
Q: Can I use flavored yogurt instead of plain Greek yogurt?
A: It is best to use plain Greek yogurt. Flavored yogurt has added sugar and flavors that can change the balance of this recipe. If you use flavored yogurt, reduce added sugar to taste.
Q: Can I use canned crushed pineapple instead of pineapple juice?
A: You can, but drain the crushed pineapple well and use only a small amount of the juice. Too much extra pulp can change the texture. If you want pineapple pieces in the bars, fold a few tablespoons of very well-drained crushed pineapple into the filling.
Q: Why did my bars crack on top?
A: Cracks happen when the bars over-bake or when the oven temperature is too high. Bake just until the center is set with a slight jiggle, and avoid over-baking. Cooling slowly and then chilling helps reduce cracks.
Q: Can I make these bars ahead for a party?
A: Yes. You can bake them the day before and chill overnight. They taste best chilled and are easy to slice and serve the next day.
Q: Can I double the recipe to make a larger pan?
A: Yes, you can double and use a 9×13 pan, but bake time will change. Check for doneness by looking for a mostly set center with a small jiggle. You may need to add 5–10 minutes of baking time.
Final Thoughts
These Greek Yogurt Pineapple Bars are a fresh, simple dessert you can make any time. They combine a crisp graham crust with a light, tangy filling that chills to a creamy texture. The recipe is easy to follow and uses common pantry items. Make them for a weeknight treat or for guests; they travel well and lift out of the pan cleanly when chilled.
Ready to Give It a Try?
Gather your pan, parchment, and ingredients. Follow the steps, chill the bars well, and finish with a pineapple slice or cherry for a nice touch. These bars make a bright dessert that many people will enjoy.
Print
Greek Yogurt Pineapple Bars
- Total Time: 60 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Light and creamy bars made with Greek yogurt and pineapple juice, resting on a sweet graham cracker crust.
Ingredients
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1 Tablespoon (12g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted (or melted coconut oil)
- 6 ounces (168g) brick-style light cream cheese, softened
- 3/4 cup (181g) plain nonfat or low fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80ml) pineapple juice
- 1 teaspoon pure vanilla extract
- Optional: Cherries and pineapple slices for topping
Instructions
- Preheat your oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together graham cracker crumbs and 1 tablespoon of sugar. Add melted butter and stir until combined. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool slightly.
- In a large bowl, beat cream cheese on high until smooth. Add Greek yogurt and mix until fully combined. Add eggs and egg yolk, mix until combined. Beat in 1/4 cup sugar, 1/3 cup pineapple juice, and vanilla extract until blended.
- Pour the filling over the slightly warm crust. Bake for 34-36 minutes until the center is set with a slight jiggle.
- Cool the pan on a rack for 1 hour, then refrigerate for 3-4 hours or overnight before cutting into bars.
Notes
Serve bars chilled and optionally top with cherries or pineapple slices for presentation. Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg