Cherry Cheesecake Bars
Light and delicious no-bake cheesecake bars filled with creamy frozen yogurt, cream cheese, and fresh cherries.
Servings: 15
Ingredients
- 1/3 cup cherry preserves
- 2 vanilla beans scraped and seeds removed
- 2 cups pitted cherries
- 30 graham cracker squares
- 1 (8-oz) pkg cream cheese cut into chunks
- 2 cups full-fat Greek yogurt
- 1 cup sugar
- 1 tsp orange zest
Instructions
- In a medium saucepan combine preserves and half the vanilla. Stir in cherries and cook over medium heat, stirring occasionally, until mixture begins to bubble, 4 to 5 minutes.
- Set pan in a bowl of ice water and stir often. Set aside, replacing ice if needed so cherry mixture stays cold.
- Meanwhile, line a 9- x- 13-inch pan with a piece of foil extending over the ends. Arrange half crackers in pan, flat side up, in 3 rows of 5 squares with sides touching; freeze pan.
- Process remaining vanilla, cream cheese, yogurt, sugar, and orange zest in a high-powered blender or food processor until smooth.
- Freeze yogurt mixture in an ice cream maker according to package directions, about 25 minutes.
- Spoon half frozen yogurt over graham crackers and gently spread to cover, using a flexible scraper or offset spatula.
- Spoon berry mixture on top of yogurt. Dollop remaining frozen yogurt over berries. Pat yogurt smooth.
- Draw a knife tip or toothpick through the layers all over until top looks swirled. Gently push remaining graham crackers into top.
- Freeze, covered with plastic, until center is firm enough to cut, at least 5 hours. Grasping foil, lift sandwiches from pan, transfer to a work surface, and cut into squares, trimming edges.