Ingredients
Scale
- 7 ounces graham crackers
- ½ cup toasted pecans
- ¼ teaspoon salt
- ⅓ cup neutral oil (such as canola or avocado)
- 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 (such as strawberries, blueberries, raspberries, blackberries)
Instructions
- In a food processor, pulse graham crackers and pecans until finely ground. Add salt and drizzle in neutral oil; pulse until crumbly.
- Press mixture evenly into a 9-by-13-inch baking dish.
- In a clean food processor bowl, blend softened cream cheese, Greek yogurt, confectioners' sugar, lemon zest, and lemon juice until smooth.
- Spread the cheesecake filling over the crust evenly.
- Cover and refrigerate for at least 2 hours or up to 1 day to set.
- Before serving, top with fresh berries and slice into squares.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (60g)
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg