Memorial Day No-Bake Cheesecake Bars

Ingredients

 - 7 ounces graham crackers, broken into large pieces
 - ½ cup toasted pecans
 - ¼ teaspoon salt
 - ? cup canola oil
 - 2 (8 ounce) packages reduced-fat cream cheese, softened
 - 2 cups nonfat plain Greek yogurt
 - ? cup confectioners' sugar
 - 1 teaspoon lemon zest
 - 1 tablespoon lemon juice
 - 5 cups fresh berries

Directions

 - 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.
 - 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 1 day.
 - To serve, top with berries and cut into 16 squares.
 
Total Time: 2 hours 20 minutes
Recipe yields: 16 square servings
 
Nutrition Facts

 - Calories: 245
 - Total fat: 15 g
 - Saturated fat: 5 g
 - Cholesterol: 8 mg
 - Sodium: 224 mg
 - Carbohydrates: 23 g
 - Fiber: 3 g
 - Sugar: 13 g
 - Protein: 6 g

View full recipe and nutrition facts, HERE.