6/16/2022 | By Carolyn Malcoun

As if no-bake weren’t tempting enough, consider that the graham cracker crust for these no-bake cheesecake bars has pecans in it! In the filling, nonfat Greek yogurt and reduced-fat cream cheese cut the calories and saturated fat. And fresh berries on top make the flavor pop while adding some luscious antioxidants.

No-Bake Berry Cheesecake Bars

Serves 16

Keep your kitchen cool with no-bake berry cheesecake bars, lower in calories and saturated fat, using pecans and yogurt and berries.

Active Time: 20 minutes

Total Time: 2 hours 20 minutes


  • 7 ounces graham crackers broken into large pieces
  • 1/2 cup toasted pecans
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 2 (8-ounce) packages reduced-fat cream cheese softened
  • 2 cups nonfat plain Greek yogurt
  • 2/3 cup confectioners’ sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 5 cups fresh berries


  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 one day.
  3. To serve the no-bake berry cheesecake bars, top with berries and cut into 16 squares.

Recipe nutrition per serving: 245 Calories, Total Fat: 15 g, Saturated Fat: 5 g, Cholesterol: 8 mg, Carbohydrates: 23 g, Fiber: 3 g, Total Sugars: 13 g, Added Sugars: 9 g, Protein: 6 g, Sodium: 224 mg, Potassium: 152 mg, Iron: 1 mg, Folate: 26 mcg, Calcium: 69 mg, Vitamin A: 222 IU, Vitamin C: 8 mg.

More cheesecake to choose from:

Sweet and Tangy Cheesecake Bars

Red Velvet Cheesecake: two favorites in one

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

© 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.

Carolyn Malcoun

As EatingWell magazine's food editor, Carolyn Malcoun searches for cool farmers, chefs, and other food stories. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. Her culinary interest is rooted in her childhood: baking thousands of Christmas cookies every year with her mom (her favorite: pecan tartlets), picking leaves off bunches of parsley to make tabbouleh with her Lebanese dad, and churning out beef bourguignon and French silk pie at age 10.