As if no-bake weren’t tempting enough, consider that the graham cracker crust for these berry cheesecake bars has pecans in it. Ooh la la! In the filling, nonfat Greek yogurt and reduced-fat cream cheese cut the calories and saturated fat.

No-Bake Berry Cheesecake Bars

Refrigerate for up to 1 day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Worldwide
Servings 16 servings
Calories 245 kcal


  • 200 g graham crackers broken into large pieces
  • 1/2 cup toasted pecans
  • 1/4 tsp salt
  • 1/3 cup canola oil
  • 225 g reduced-fat cream cheese softened
  • 2 cup nonfat plain Greek yogurt
  • 2/3 cup confectioners' sugar
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 5 cups fresh berries


  • Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish.
  • Add cream cheese, yogurt, confectioners' sugar, lemon zest and lemon juice to the food processor. Puree until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
  • To serve, top with berries and cut into 16 squares.


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Calories: 245kcalCarbohydrates: 23gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 8mgSugar: 13g
Keyword Cheesecake
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