Description
These creamy and tangy cheesecake bars feature a buttery graham cracker crust under a smooth, velvety cream cheese filling. Baked to perfection and chilled for a firm, yet tender texture, they make a delightful dessert perfect for any occasion.
Ingredients
Crust
- 6 graham crackers (crushed)
- 1 Tbsp brown sugar
- 3 Tbsp unsalted butter (melted)
Filling
- 16 oz cream cheese (room temperature)
- ½ cup Greek yogurt (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- ¼ cup cold water
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- Prepare Crust: In a food processor, pulse the graham crackers, brown sugar, and melted butter until well combined but still slightly coarse in texture.
- Form Crust: Press this graham cracker mixture evenly into the bottom of the prepared baking dish to create a uniform crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove and let it cool slightly. Lower the oven temperature to 325°F (165°C).
- Mix Filling: In a medium bowl, use a hand mixer to beat the room temperature cream cheese until smooth and creamy. Add Greek yogurt, sugar, and vanilla extract, then continue mixing until fully combined and smooth.
- Incorporate Cornstarch: Whisk together the cornstarch and cold water in a small bowl until smooth. Add this mixture to the cream cheese filling and mix thoroughly until fully incorporated.
- Assemble Cheesecake: Pour the prepared cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake Cheesecake: Bake in the oven at 325°F (165°C) for 35-40 minutes, or until the center is just slightly wobbly when gently shaken. Remove from oven and allow to cool to room temperature.
- Chill: Refrigerate the cheesecake bars for at least 4 hours or preferably overnight to fully set and chill.
- Serve: Use the parchment paper overhang to lift the cheesecake from the pan. Slice into bars and serve chilled.
Notes
- Make sure the cream cheese and Greek yogurt are at room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake bars; a slight wobble in the center indicates perfect doneness.
- The parchment paper overhang makes it easy to remove the bars from the pan cleanly.
- For cleaner slices, dip the knife in hot water and wipe dry before each cut.
- Store refrigerated and consume within 3-4 days for best freshness.
