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Weight Watchers Strawberry Banana Cheesecake Bars

Weight Watchers Strawberry Banana Cheesecake Bars Recipe

Allan
Weight Watchers Strawberry Banana Cheesecake Bars feature a creamy cheesecake filling with fresh strawberries, ripe banana, and a buttery graham cracker crust. Made with reduced-fat cream cheese and nonfat Greek yogurt, they offer a lighter approach to a classic cheesecake dessert. These make-ahead bars are easy to portion, refrigerate, and serve whenever you want something sweet. They're a delicious addition to your collection of Weight Watchers dessert recipes.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 140 kcal

Ingredients
  

For the crust:

  • 1 cup 100 g finely crushed graham cracker crumbs
  • 2 tablespoons 28 g melted unsalted butter
  • 1 tablespoon granulated zero-calorie baking sweetener

For the filling:

  • 8 ounces 226 g reduced-fat cream cheese, softened
  • ½ cup 120 g plain nonfat Greek yogurt
  • ⅓ cup granulated zero-calorie baking sweetener
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ cup 75 g finely diced fresh strawberries
  • ½ medium ripe banana 60 g, mashed
  • 1 teaspoon fresh lemon juice
  • A small pinch of salt

Optional topping:

  • ½ cup 75 g sliced fresh strawberries
  • 1 teaspoon granulated baking sweetener
  • ½ teaspoon lemon juice

Instructions
 

  • Preheat the oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  • Combine the graham cracker crumbs, melted butter, and one tablespoon of sweetener in a bowl. Press firmly into the bottom of the prepared pan.
  • Bake the crust for 8 minutes. Remove and allow it to cool.
  • Wash, dry, and finely dice the strawberries. Mash half a banana with the lemon juice.
  • Beat the softened cream cheese until smooth. Add the sweetener and mix until combined.
  • Add Greek yogurt, mashed banana, vanilla extract, and salt. Mix on low speed.
  • Add eggs one at a time, mixing briefly after each addition. Add flour and mix just until incorporated.
  • Gently fold in the diced strawberries using a spatula.
  • Spread the filling evenly over the cooled crust.
  • Bake for 30–38 minutes, until the edges are set and the center has a slight jiggle.
  • Remove from the oven and cool for approximately one hour.
  • Cover and refrigerate for at least 4–6 hours, preferably overnight.
  • Lift the cheesecake from the pan using the parchment paper. Cut into 12 equal bars using a sharp knife.
  • Add the optional strawberry topping just before serving.