Strawberry Greek Yogurt Cheesecake Squares Recipes

STRAWBERRY GREEK YOGURT CHEESECAKE BARS

Steps:

• Preheat oven to 350° F. and line an 8x8 baking dish with two sheets of parchment paper creating a sling so the bars are easy to remove. Spray lightly with vegetable oil spray.
• Process the graham crackers in a food processor until finely ground. Add in the melted butter and process again until the crumbs are moistened. Dump the mixture into the prepared baking dish and use your hands or the bottom of a glass to firmly press them into an even layer. Bake until the edges start to brown, about 5-7 minutes. Remove from the oven and set aside to cool while you make the filling.
• Clean and dry out the bowl of the food processor then add in the cream cheese, Greek yogurt, sugar, vanilla and salt. Process until smooth, scraping down the sides of the bowl as needed. Add in the egg and egg white and process until fully incorporated. Add in the flour and process until incorporated, scraping down the sides of the bowl once.
• Pour the cheesecake mixture over the cooled crust and bake until the center is almost set, but still jiggles slightly when the dish is shaken, about 25-30 minutes.
• Clean and dry out the bowl of the food processor and add in the strawberries and sugar. Purée until smooth. Add in the Greek yogurt and vanilla and purée again.
• Remove the cheesecake from the oven and pour the strawberry topping over the cheesecake making sure to completely cover it. Return to the oven and bake until the topping is just set, about 15-20 minutes.
• Transfer the baking dish to a wire rack and let the cheesecake bars cool completely. Once cool put the bars in the refrigerator to chill and set, at least 3 hours or overnight.
• Once chilled, lift the bars out of the baking dish using the parchment paper overhang. Cut into 12 bars and top each bar with a strawberry slice. Serve.

STRAWBERRY GREEK YOGURT CHEESECAKE

Steps:

• Heat oven to 350°F (180°C).Spray bottom of 9-inch (23 cm) pie plate with non-stick cooking spray.Combine crust ingredients and firmly press onto bottom and up sides of pie plate.Bake 8 minutes.Cool on wire rack.In small microwavable measuring cup, add cold water and sprinkle with gelatin; stir and let stand two minutes until gelatin has expanded and solidified.Microwave on High power 30 to 40 seconds to turn gelatin back to a liquid.In medium bowl, beat cream cheese on medium speed until light and fluffy.Add yogurt, dissolved gelatin and chopped strawberries; beat until smooth.Pour into baked crust.Refrigerate until set; at least 3 hours.Prepare strawberry topping by sprinkling sliced strawberries with sugar; let stand 10 minutes.Serve over sliced cheesecake.Make it Mango-Strawberry! Use Yoplait® Yopa!™ Greek Yogurt - Mmmm Mango Tango instead of the Strawberry Cheesecake flavour.

STRAWBERRY YOGHURT CHEESECAKE

Steps:

• Preheat oven to 150% Celsius.
• Bottom layer:.
• Mix strawberry jam and boiling water until smooth.
• Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
• First layer.
• Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
• Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
• Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
• Top layer.
• Prepare the top layer while waiting for the baked layer to cool.
• Puree the strawberries.
• Mix the Puree strawberries, with the cream cheese until smooth.
• Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
• Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
• Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
• When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
• Serve with Stiffly beaten fresh cream and strawberries.