No-Bake Berry Cheesecake Bars

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.

Ingredients

• 7 ounces graham crackers, broken into large pieces
• ½ cup toasted pecans
• ¼ teaspoon salt
• ⅓ cup canola oil
• 2 (8 ounce) packages reduced-fat cream cheese, softened

• 2 cups nonfat plain Greek yogurt
• ⅔ cup confectioners' sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh berries

Preparation

• Prep
  20 m
• Ready In
  2 h 20 m

1. 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.
2. 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.
3. To serve, top with berries and cut into 16 squares.

• To make ahead: Refrigerate for up to 1 day.
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