Description
Light and creamy bars made with Greek yogurt and pineapple juice, resting on a sweet graham cracker crust.
Ingredients
Scale
- 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