For the Crust:
- 18 whole graham crackers (about 9 1/2 ounces/269 grams)
- 8 tablespoons/113 grams unsalted butter (1 stick), melted
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
For the Filling:
- 1 ½ pounds/678 grams full-fat cream cheese, at room temperature
- 1 ½ cup/185 grams confectioners’ sugar
- 1 tablespoon pure vanilla extract
- 2 cups (1-17.6 ounce/500 grams container) full-fat Greek yogurt, at room temperature
- 1 ¼ cup cold heavy cream
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (24 servings)
266 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 3 grams protein; 59 milligrams cholesterol; 178 milligrams sodium
- Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
- To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.