Ingredients
Method
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a food processor, pulse the graham crackers, brown sugar, and melted butter until combined, but not too fine.
- Press the graham cracker mixture evenly into the prepared baking dish to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool. Reduce the oven temperature to 325°F (165°C).
- In a medium bowl, use a hand mixer to beat the room temperature cream cheese until smooth. add Greek yogurt, sugar, and vanilla extract, and continue mixing until smooth.
- In a small bowl, whisk together cornstarch and cold water until smooth, then add this mixture to the cream cheese filling. Mix well until fully incorporated.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- Bake the cheesecake for 35-40 minutes, or until the center is slightly wobbly. Remove from the oven and allow to cool to room temperature.
- Refrigerate the cheesecake bars for at least 4 hours (or overnight) until fully chilled and set.
- Use the parchment paper overhang to lift the cheesecake from the pan, then slice into bars and serve.
Nutrition
Notes
These cheesecake bars are irresistibly creamy with a rich crust. Customize with fresh fruit, jam, or chocolate toppings for extra indulgence!