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Ginger Pear Greek Yogurt Cheesecake Bars

Laura Norris
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 2 cups of crushed graham crackers
  • 2 tablespoon of unsalted butter or coconut oil melted
  • 2 cups plain Greek yogurt*
  • 8 oz. cream cheese softened**
  • 2 large eggs
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • ½ teaspoon ground ginger
  • 1 large pear

Instructions
 

  • Preheat the oven to 325 degrees.
  • Pulse 2 cups of crushed graham crackers in the food processor to form crumbs. Add the melted butter (or coconut oil) and pulse until combined.
  • Firmly press the graham cracker crumbs into the bottom of a greased 9 x 13 inch pan and parbake for 5 minutes.
  • While the crust is baking, combine the Greek yogurt, cream cheese, eggs, sugar, flour, vanilla, salt, and ginger in food processor or stand mixer, or mix them together by hand using a whisk until smooth.
  • Pour the cheesecake batter into the pan and spread evenly.
  • Core and thinly slice the pear. Gently place the pear slices on the cheesecake, with approximately ⅛ - ¼ of an inch between each slice.
  • Bake the cheesecake for 40-45 minutes and check. If the cheesecake is not set in the center, bake for an additional 5 minutes.
  • Remove the cheesecake from the oven and immediately cover with foil, as this will cool the cake gradually and prevent the top from cracking.
  • Let set for at least three hours before cutting - otherwise, the crust may crumble. Slice into 12-16 rectangles and serve.
  • Store covered in the fridge for up to 4 days.

Notes

*I tested this recipe with 0% fat Greek yogurt. 2% or whole fat will produce a creamy cheesecake.
**I tested this recipe with lower fat cream cheese. You can use regular cream cheese as well.