I spotted berries at my local market today and decided to  swoop up a batch of strawberries, blackberries, and raspberries.  I have never made bars before but decided to try my favorite go to recipe with a few adjustments.  I used yogurt in place of sour cream.  I normally use greek yogurt in place of sour cream on my Mexican dishes and I have used it a few times in my traditional New York Cheesecake and enjoyed it.  The Greek yogurt is a bit more tart but balanced well with the sweetened cream cheese.

The whole family enjoyed them.  Smooth, creamy and filled with delicious berries.


Ingredients

Crust

18 graham crackers

6 Tbsp butter

Filling

32 oz cream cheese

3 cups Greek yogurt

6 eggs

3/4 cup sugar

2 heaping tablespoon flour

2 tablespoons lemon juice

1/2 cup of sliced strawberries, raspberries and blackberries.


Directions:
Preheat oven to 350°F (177°C).

Line the bottom and of an 8-inch square baking pan and a 9×13 inch pan with parchment paper.

Leave enough paper on the sides so you can easily lift the bars out for cutting.

*you can use aluminum foil in place of the parchment if needed.

_____________

For the crust, place the graham crackers in the bowl of food processor or blender and process till they become a fine crumb. Add in melted butter and pulse till mixed.

Pour 1 1/2 cup into 9×13 inch pan and 3/4 cup into 8-inch pan.

Press into the prepared pan and bake for 8-10 minutes.

Remove from oven and allow to cool.

For the filling, place cream cheese into the bowl of a hand or stand mixer and beat until creamy and smooth. Make sure to scrape the sides occasionally.

Add in the yogurt, eggs, sugar, and coconut flour until mixture is smooth and creamy.

Add in the lemon juice and vanilla, beat until mixed well.

Spread filling on top of graham crust.

Take the sliced strawberries and place the strawberry into of the batter. Using a toothpick gently push strawberry to the bottom of the mixture. Take another strawberry and place it in the same spot, gently pressing the strawberry down until you feel the first strawberry. Take another strawberry and place it in the same place and leave there. Repeat this method with the berries to create the pattern you like, so each bar will have its own sliced berry inside.

Bake for 25 minutes.

*If your bars begin to brown cover the cheesecake bars with aluminum foil to prevent too much browning.

Allow to cool for 20 minutes at room temperature, then chill in the refrigerator for at least five hours.  Lift the parchment out of the pan and cut into even squares.

 

Berry-luscious Cheesecake Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
A delicious cheesecake full of delightful summer berries.
Ingredients
  • Crust
  • 18 graham crackers
  • 6 Tbsp butter
  • Filling
  • 32 oz cream cheese
  • 3 cups Greek yogurt
  • 6 eggs
  • ¾ cup sugar
  • 2 heaping tablespoon coconut flour
  • 2 tablespoons lemon juice
  • ½ cup of sliced strawberries, raspberries and blackberries.
Instructions
  1. Preheat oven to 350°F (177°C).
  2. Line the bottom and sides of an 8-inch square baking pan and a 9x13 inch pan with parchment paper.
  3. Leave enough paper on the sides so you can easily lift the bars out for cutting.
  4. *you can use aluminum foil in place of the parchment if needed.
  5. _____________
  6. For the crust, place the graham crackers in the bowl of food processor or blender and process till they become a fine crumb. Add in melted butter and pulse till mixed.
  7. Pour 1½ cup into 9x13 inch pan and ¾ cup into 8-inch pan.
  8. Press into the prepared pan and bake for 8-10 minutes.
  9. Remove from oven and allow to cool.
  10. For the filling, place cream cheese into the bowl of a hand or stand mixer and beat until creamy and smooth. Make sure to scrape the sides occasionally.
  11. Add in the yogurt, eggs, sugar, and coconut flour until mixture is smooth and creamy.
  12. Add in the lemon juice and vanilla, beat until mixed well.
  13. Spread filling on top of graham crust.
  14. Take the sliced strawberries and place the strawberry into of the batter. Using a toothpick gently push strawberry to the bottom of the mixture. Take another strawberry and place it in the same spot, gently pressing the strawberry down until you feel the first strawberry. Take another strawberry and place it in the same place and leave there. Repeat this method with the berries to create the pattern you like, so each bar will have its own sliced berry inside.
  15. Bake for 25 minutes.
  16. *If your bars begin to brown cover the cheesecake bars with aluminum foil to prevent too much browning.
  17. Allow to cool for 20 minutes at room temperature, then chill in the refrigerator for at least five hours.  Lift the parchment out of the pan and cut into even squares.

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