Skinny pineapple cheesecake bars
For the crust
3/4 cups graham cracker crumbs
2 tbsp unsalted butter, melted
For the filling
170g brick-style light cream cheese, softened to room temperature
3/4 cups plain non-fat Greek yogurt, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/4 cup granulated sugar
1/3 cup pineapple juice
1 tsp vanilla extract
Top with pineapple and cherries for serving (optional)
Preheat oven to 148°C. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminium foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
To make the crust, mix graham cracker crumbs and melted butter in a medium bowl until combined. Evenly press crust mixture into the prepared baking pan. Bake for eight minutes. Remove from the oven and set aside. To make the filling, in a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about one minute. On medium-high speed, beat in yogurt until completely combined. Beat in eggs and egg yolk until combined. Finally, beat in the sugar, pineapple juice, and vanilla extract until everything is combined and no lumps remain.
Pour filling onto the crust. Bake for 30 minutes or until the centre of the bars no longer jiggle (remove from the oven and gently wiggle the pan to check). Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for three to four hours or even overnight. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. Store in the refrigerator.