I’m a firm supporter of the whole “treat yo’ self” movement (Parks and Rec, ya know?).
We all deserve some indulgence every once in a while. We work hard, we deal with people, its like a million degrees out today… sometimes a little treat is just 100% necessary to make sure we don’t lose it when they run out of K-Cups in the break room. I know I can’t be the only one who this has happened to, right? You guys?
These bars let you treat yo’ self with feeling the need to eat dry lettuce for the rest of your life. Yeah, they’re definitely still cheesecake bars, notorious for being rich, sweet and laden with calories. But they’re also are made with low-fat cream cheese and greek yogurt, both of which cut calories significantly and add protein and probiotics. Basically they just add good, which is a thing these days.
Raspberries instead of chocolate or candy make them refreshing and prefect for a hot summer day, and are more or less 100% full of antioxidants. Antioxidants are also totally a thing right now.
So, you guys, if you are in serious need of a treat yo’ self situation, you should probably gomake these. Light, refreshing, and oh-so-delicious, I promise you can enjoy them without feeling you have to deprive yourself later on.
Treat yo’ self.
Prep Time: 30 mintes | Bake Time: 45-50 minutes | Total Time: 4 hours (mostly cooling)
Yield: about 24 bars
- 1 cup flour
- 1 cup graham crackers
- 1/2 cup butter, melted
- 1/3 cup milk
- 1/2 tsp cinnamon
- 2 (8 oz) packages of reduced fat cream cheese- room temp
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1 (8 oz) container of greek yogurt (I used Chobani Vanilla)
- 1 tsp vanilla extract
- 2 eggs
- 2 pints of fresh raspberries that have been frozen (to keep them intact while mixing!)
- 1/4 cup butter, softened
- 2 tbs brown sugar
- 1 tbs flour
- 1 tbs pecans, chopped
Preheat the oven to 350° F. Line a 9×13 inch pan with foil or parchment. In a medium bowl, mix together all ingredients for crust until combined. Pour contents in to the bottom of your pan and distribute evenly, pressing down until firm. Bake for 20 minutes.
While crust is baking, add the cream cheese and sugar in to the bowl of a stand mixer fitted with paddle attachment. Mix on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl as needed. Add in your flour, eggs, yogurt and vanilla and mix until well combined. Gently fold in berries. Pour this mixture over the pre-baked crust and evenly distribute.
In a small bowl, mix together ingredients for the topping until crumbly. Sprinkle evenly over the cheesecake mixture.
Place the pan back in the oven and bake for approximately 45-50 minutes, until edges are slightly golden brown and the middle no long jiggles when gently shaken. Remove and let cool for 30 minutes at room temp, then place in fridge and cool for an additional 2 hours. Slice up and treat yo’ self.