Strawberry Greek Yogurt Cheesecake Squares

by jenna on February 6, 2014

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Happy Thursday!

This recipe is kind of cheating a little bit since if you’ve read my blog for awhile you know that I posted a recipe for Greek Yogurt Cheesecake with Peaches and Honey back in the summer of 2011. Well, that recipe has turned into one of this site’s most popular recipes of all time. I tell you this definitely not to boast, but to tell you that it’s REALLY good and worth it to make.

First of all, the filling is incredibly light – using only creamy Greek yogurt as a base instead of typical cheesecake filling ingredients {cream cheese/sour cream/butter}. It’s almost like biting into a cloud – it’s that light – and it definitely doesn’t weigh you down like a big slice of traditional cheesecake might.

I decided that since that recipe has proven to be so popular and is so delicious, it clearly deserved both a second look and a strawberry version for Valentine’s Day next week.

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And while I can’t go so far into saying this a total “guilt-free” dessert because of all the sugar, it’s definitely lighter than most. I loved the addition of the strawberry jam, especially! Just a warning though: the jam will sink into the cheesecake and cause, um, less than attractive crevices after baking. However, the saving grace here is that you cover the whole baked cheesecake with pretty sliced strawberries and a shiny jam glaze so no one will be able to tell.

I love dirty little secrets like that.

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Next time, I really want to try a raspberry variation! Preferably when raspberries aren’t a bajillion dollars at the store though.

I hope you guys love this! You may be noticing an increase in baked good recipes on the site lately. Man….it’s all I can even THINK about. All I want are cookies, cakes, cobblers, pies and cheesecakes. I literally dream about them at night. I just want to be surrounded by all the glorious baked goods in all the land. I’m trying really hard to not give into every single craving, but a handful of raw almonds is just not as good as a warm cookie. Sigh. I’ll try to keep a balance between sweet and savory on here, but just wanted to let you know where my head was at right now!

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Strawberry Greek Yogurt Cheesecake Squares

yields about 10-12 squares, depending on size

adapted from my Greek Yogurt Cheesecake recipe

Print this Recipe!

Ingredients:

for crust ~

1 stick unsalted butter, cold

1 1/2 cups all purpose flour

2 tbsp sugar

1/4 tsp salt

zest of 1 large lemon

1 egg yolk

2 tbsp cold water

for filling ~

2 cups whole fat Greek Yogurt

2/3 cup sugar

2 eggs

1 tsp vanilla extract

1 tbsp cornstarch

1/2 cup strawberry jam

fresh strawberries for topping

additional jam for topping

Directions:

In a large bowl, whisk together the flour, salt, sugar and lemon zest. Cut in the butter and blend in with your fingers until mixture resembles cornmeal. Add egg yolk and cold water. Mix until dough comes together to form a shaggy ball (dough may be dry). Cover in plastic wrap and let chill for half an hour.

Preheat oven to 375 degrees.

Butter a 8″ square pan generously. After your dough has chilled, remove from fridge and roll out on a lightly floured surface. You want the dough to be about 1/4″ thick. Place the square pan on your rolled out dough and trace around the edges of the pan with a knife so you now have a square of dough. Place dough square in the pan and prick all over with a fork.

Bake crust for 25-30 minutes, until golden. Remove from oven and let cool briefly while you make the filling.

To make the filling, In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth then add cornstarch and pinch of salt and blend again. Pour filling into crust.

Place your strawberry jam into a small plastic ziploc bag. Snip off the tip of the bag and swirl jam around the cheesecake.

Lower oven temperature to 350 and bake cheesecake for 35-40 minutes. The cheesecake will begin to start separating from the sides of the dish and turn a light golden color. The top should be set but there should still be a slight jiggle. Note that when the cheesecake has finished cooking, the jam will have sunk into the cheesecake creating crevices. These aren’t terribly attractive but you cover everything up anyway with strawberries at the end.

Chill cheesecake for 2 hours. Arrange sliced strawberries all over the top of the cheesecake. Zap 2 tbsp jam in the microwave and brush on the strawberries with a pastry brush – this will give the berries some shine. Carefully cut cheesecake into bars and serve.

Time:

active time ~ 45 minutes

total time ~ 3.5 hours

 

 

 

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{ 36 comments… read them below or add one }

Averie @ Averie Cooks February 6, 2014 at 3:24 am

Good job on keeping it lightened up with the greek yog! I’d love to try a big square!

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Laura @ Lauras Baking Talent February 6, 2014 at 3:35 am

Love that you used greek yogurt in this recipe. I’m glad that you revived it. You are right that it would also be good with raspberries. I’m really sad about the price and quality of the fresh fruit available to me right now. Only a few more months till spring :)

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Cara's Healthy Cravings February 6, 2014 at 3:48 am

It’s like early summer in a square, I love it!

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Brittany (Healthy Slice of Life) February 6, 2014 at 4:03 am

I haven’t been craving sweets this pregnancy but man do these look good!! :)

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Liz S. February 6, 2014 at 4:09 am

This recipe screams summer, sunshine, warm weather… in other words, a delightful image unlike the current weather here, haha. Great treat!

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Nicole February 6, 2014 at 4:37 am

Oh my gosh, yum yum yum. I’ve been looking for a dessert recipe to bring to our game night this weekend and I think I’ve found it!

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Maryea {happy healthy mama} February 6, 2014 at 4:41 am

Oooh I’m saving this one for when I start getting my spring strawberries in my CSA box. Looks fantastic!

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Angela @ Eat Spin Run Repeat February 6, 2014 at 4:56 am

Ooh these are so pretty Jenna! And I love the Greek yogurt base as well. This makes me want to have a bunch of friends over for a party just so I can make them! :)

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Dana February 6, 2014 at 4:59 am

I would devour these adorable little bars!! Yum!! I went through a phase of pies earlier in my pregnancy…and since pastries are my main weakness, I still have donuts and cinnamon buns and cake and cookies on the brain! All in moderation. :)

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Angela @ Happy Fit Mama February 6, 2014 at 5:06 am

Definitely will be making this with the first batch of fresh strawberries in the late spring!

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Chicago Jogger February 6, 2014 at 5:08 am

YUM! I would devour one of these this morning. They look so delicious.

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Liz @ Tip Top Shape February 6, 2014 at 6:07 am

This looks delicious!! I makes me think of summer and warmer weather, which I definitely need now!

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LB February 6, 2014 at 6:57 am

As I read this (at work, ha) the girl next to me is eating strawberry greek yogurt. It’s torture that I can’t actually have these bars because I can basically smell them!

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Aishah @ Coffee, Love, Health February 6, 2014 at 7:03 am

This looks amazing… I LOVE cheesecake, and a lighter version is appreciated :)

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Erin @ The Spiffy Cookie February 6, 2014 at 7:26 am

I loved your greek yogurt cheesecake! Gotta try this one too.

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Bryony @ Bryony Cooks February 6, 2014 at 7:44 am

Love that you use greek yogurt in this instead of a traditional cream cheese base. I’ll have to make these soon!

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Caroline L. February 6, 2014 at 7:57 am

I think this means you’re going to have one sweet little boy :) But these look totally amazing and delightful.

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Liz February 6, 2014 at 8:15 am

Jenna, can this be made in advance (or at least some of steps)? How long does it keep in the fridge? If I made the crust & cheesecake in advance and refrigerated overnight, do you think it would be ok to do the strawberries and glaze the next day?

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jenna February 6, 2014 at 10:51 am

Yes, it would be totally fine to make the crust and the cheesecake in advance and do the strawberries the next day! It will be best to eat the cheesecake within three days of making it.

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rose February 6, 2014 at 11:13 am

Hi Jenna,
What do you think of using Coconut yogurt instead of greek?? Would the consistency be too different?
I’m allergic to dairy.. this sounds like it would be perfect though :)

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Corina February 6, 2014 at 11:37 am

I love the sound of the topping. I’m the same as you with my pregnancy at the moment and wanting to bake and eat all the time. It’s nice to be able to feel you can without feeling guilty about it.

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Joyce @ MustardSeeds+Hope February 6, 2014 at 12:02 pm

ah! perfect!

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Bianca @ Confessions of a Chocoholic February 6, 2014 at 1:27 pm

How awesome that the base is only Greek yogurt! Pinned :)

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Coty and Mariah@quirksandtwists February 6, 2014 at 4:18 pm

Oh my do these look like heaven! Love the idea of using greek yogurt!

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jan February 6, 2014 at 8:02 pm

Those look incredible. Pinning this one!

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Amanda @ Once Upon a Recipe February 6, 2014 at 8:42 pm

These look wonderful! I actually prefer lighter cheesecakes to their full-fat counterparts, so these squares are right up my alley!

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Lea @GourmetMommy February 7, 2014 at 3:05 am

Strawberry cheesecake that’s like biting into a cloud? Yes please, sign me up!

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dishing up the dirt February 7, 2014 at 8:13 am

Love the addition of the greek yogurt here! Sounds fantastic!

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AA February 9, 2014 at 11:08 am

Hi Jenna– this recipe looks amazing! One question though– should the crust have any sugar in it? I looked at your original Greek yogurt cheesecake recipe and the crust calls for 2 tablespoons of sugar.

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jenna February 10, 2014 at 8:46 am

I’m sorry about that – yes, the crust has two tbsp sugar in it. The recipe has been updated to reflect that.

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Francesca @ Love.Bake.Read February 9, 2014 at 12:53 pm

Wow!! These look incredible. Such sweetness in every bite!

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Poame February 10, 2014 at 2:37 am

Perfect recipe!

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Ygirl February 10, 2014 at 7:14 pm

Great recipe! I’ve completely “lazified” it and it still came out great! Here’s what I did differently:
1- used almost melted butter instead of cold
2- didn’t chill or roll the dough. Just mixed it up in the mixer and hand pressed it into the baking pan
3- used a whole egg
4- used 2% Greek yogurt instead of whole
5- didn’t have any starch
6- didn’t put berries or glaze
It still came out great- thanks, Jenna!

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Erica {Coffee & Quinoa} February 11, 2014 at 8:41 pm

Gorgeous pictures, Jenna! I’ve been meaning to try your Greek yogurt cheesecake recipe for years now… and now I REALLY have to!

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Heather February 16, 2014 at 9:41 pm

I’m so glad I tried this! Loved the lemon zest in the crust, and it held together really well. I did wait to add the jam until it was halfway cooked. I actually liked the fluffier texture than normal cheesecake.

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Six Figure Funnel Formula March 3, 2014 at 7:28 pm

I love what you guys tend to be up too. This type of clever work and reporting!

Keep up the amazing works guys I’ve included you guys to my personal blogroll.

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