This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
These bars are lightened up slightly and are every bit a perfect summer treat!
Let me start off by saying, everyone in the house LOVED these bars.
I have already disclosed this many times, but here it goes again.
I do not like cheesecake. At all. Not even a little.
The reason? I don’t like cream cheese. I don’t like the taste, the smell, the texture…
But that’s why I like these bars, because I cut that cream-cheese-smell-and-taste with Greek yogurt. I mean, I did write an entire cookbook dedicated to Greek yogurt, why not add some to these bars and lighten them up a bit? And get rid of that smell almost entirely? Come on, you know that smell!
These were very easy to make and even better that you don’t have to turn on the oven! You know that’s really important on those ridiculously hot and humid summer days. But they will still be just as easy when it’s 10 degrees and freezing. But let’s not wish away summer just yet…
Two of my kids were so sad I was leaving for Chicago so yes, I did bribe them with another batch of these. No judgements please…you gotta do what you gotta do…
By the way, my trip was amazing and I can’t wait to share more with you later. Oh how I love you Chicago…
Ok, now onto the recipe. Yes, there is sugar in here and yes, I did use graham cracker crumbs. These aren’t my healthiest treats I have ever made, I am quite aware of that. Please don’t yell at me, I wanted these to really taste like real cheesecake for all of my avid lovers out there. I used whole wheat graham crackers so LEAVE ME ALONE! I am half kidding, you should see some of the emails I get…
No Bake Cheesecake Bars
Ingredients
- For the crust:
- 14 whole wheat graham crackershalves
- 1/2 cup ground flaxseed
- 2 tablespoons unrefined sugar
- 1 teaspoon cinnamon
- 1/2 cup coconut oil melted (can also use melted butter)
- For the Cheesecake:
- 1 8 ounce package cream cheese left at room temperature
- 6 ounces plain Greek yogurt
- juice from one lemon
- 1 teaspoon vanilla extract
- 1/4 cup unrefined sugar
Instructions
-
Prepare crust by mixing all the ingredients together in a medium bowl.
-
Press down evenly in a greased 8 x 8 inch pan until evenly spread.
-
Place in the refrigerator to set for at least an hour.
-
Place cream cheese and Greek yogurt in a medium size bowl and beat with an electric mixer until smooth.
-
Add vanilla, lemon juice and sugar and beat again until smooth.
-
Pour over crust and refrigerate again for at least 4-6 hours until completely set.
-
Slice into 9-12 bars.
Notes:
These bars need to stay in the refrigerator or they get soft. That’s why my pictures aren’t the best, I was taking so long to style and take pictures and they got soft. Womp-womp…
If you like these, then check out some more cheesecake recipes!
Cheesecake with Ginger Snap Crust
Mini Mint Chocolate Cheesecakes
I love adding greek yogurt to cheesecake. I’m with ya – unless the cheesecake is smothered in chocolate or berries, I could definitely do without it. Not my fav. But these sound great!
Thanks Holly!
These bars look wonderful, what a great treat!!
Thanks Marye!
These cheesecake bars look so delicious. What a great idea to use greek yogurt instead of cream cheese. (I need to get my hands on your cookbook!)
Thank you Emily! You can find my book on Amazon, Barnes and Noble and all major bookstores 🙂
The Greek yogurt must give them a nice tang, great idea!
Thank you Sylvie!
Lauren, I have two questions: Is it 14 whole crackers or halves. Fourteen whole make a lot of crust. Second, what holds the crust together. Should it have butter or something mixed in. I am trying to make this and need advice. Thanks.
Hi Gale! Thank you so much for telling me! Yes, it’s 14 half graham crackers and I just added the coconut oil (how could I love that out?) Thank you! I hope you like them!
a delicious use of Greek yogurt
Those bars looks wonderful and I’ll bet the Greek yogurt not only makes the texture super creamy but adds a nice tangy freshness to it as well!
My hubby is like you and hates cream cheese! He would be so happy if I made these for him!
Oh, I bet the tang of the yogurt is the perfect complement to the cream cheese. These look amazing!
I am not a fan of cream cheese either. Won’t put it on my bagels or anything else, but I love cheesecake! These bars sound amazing!
I love no bake desserts in the summer.
I love that you added flaxseed to the crust. It is the little things that add up 😉 This looks great!
These bars looks super yummy and no-bake is a huge bonus!
Hi What size cream cheese pkg 3oz ? 8oz?? And what would happen if I used raw agave syrup or honey instead of sugar??? Im not really a baker Just trying to make a healthy treat for a friend ‘s birthday. Love your ideas!!! Thx, a.f.
Hi Anna! I just added the size of the cream cheese, so sorry about that! It’s a standard 8 ounce package. As for the sugar alternatives, I am not sure if they would work because they are liquid. Maybe try granular stevia instead? Please let me know how they come out!!
First off, the flavor and taste of the filling was wonderful! I ended up adding powdered sugar to the filling because it was practically liquid after mixing it up though. By day two in the fridge, they set up somewhat but were too runny to cut into bars. We just scooped it out into bowls, and ate it. I will definitely try making these again, but will try using all powdered sugar. Thanks for the Greek yogurt cheesecake inspiration! 🙂
Hi Larissa! I am so happy you liked them! They make me crave sunny weather and spring time 🙂 Have a great day!