Skinny Pineapple Cheesecake Bars

Name: Skinny Pineapple Cheesecake Bars
Prep time: 20 min
Total time: 5 h
Yield: 9
Ingredients: 3/4 c. graham cracker crumbs; 2 tbsp. butter, melted; 6 oz. brick-style light cream cheese, softened to room temperature; 3/4 c. plain nonfat Greek yogurt, at room temperature; 2 large eggs, plus 1 large egg yolk; 1/4 c. sugar; 1/3 c. pineapple juice; 1 tsp. pure vanilla extract; Pineapple and cherries (optional)

By Lindsay FunstonPublished: Jan 14, 2016

4.2

6 Ratings

SALLY QUINN

Yields:

Prep Time:

20 mins

Total Time:

5 hrs

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Transport yourself to the tropics with these lightened-up cheesecake bars.

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Ingredients

For the Crust

3/4 cup
graham cracker crumbs
2 Tbsp.
butter, melted

For the Filling

6 oz.
brick-style light cream cheese, softened to room temperature
3/4 cup
plain nonfat Greek yogurt, at room temperature
2
large eggs, plus 1 large egg yolk
1/4 cup
sugar
1/3 cup
pineapple juice
1 tsp.
pure vanilla extract
Pineapple and cherries (optional)

Directions

1. Step 1Preheat oven to 300°. Line the bottom and sides of an 9"-x-9" baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
2. Step 2Make crust: Mix graham cracker crumbs and butter in a medium bowl until combined, then evenly press mixture into prepared baking pan. Bake for 8 minutes, then remove from oven and set aside.
3. Step 3Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer using the 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 eggs and egg yolk until combined. Finally, beat in sugar, pineapple juice, and vanilla until everything is combined and no lumps remain.
4. Step 4 Pour filling onto the crust and bake for 30 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check). Cool bars on a wire rack for 30 minutes, then refrigerate until firm, 4 hours, or up to overnight.
5. Step 5Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. Garnish with pineapple and cherries and store in the refrigerator.