Lemon-Cranberry Cheesecake Bars

According to the USDA, normal sour cream has twice the calories, four times the fat, and 25% the protein of whole milk plain Greek yogurt. Greek yogurt beats sour cream for these reasons.

Cranberries have heart-healthy antioxidants like other berries. The USDA reports that a cup of cranberries provides 13% of your daily fiber and 16% of your vitamin C for 46 calories.

In a food processor, finely chop 8 graham cracker sheets to produce crumbs. Use a rolling pin to coarsely smash them in a large zip-top bag.

Be sure to bake the graham cracker crust before filling. The crust stays firmer after baking, preventing filling sogginess. Par-baking provides it structure and a crisp texture, preventing the crust from breaking apart when cut.

Sharp knives under hot water cut bars smoothly. Slice the cheesecake into 9 bars, cleaning the knife between slices. Graham cracker crumbs don't attach to cheesecake bars if the knife is cleaned between cutting.

You can! Cheesecake bars or complete cheesecakes can be frozen. Put cheesecake bars on a rimmed baking sheet and freeze until set. Plastic wrap each cheesecake bar and store in an airtight container or freezer bag. Keep frozen for 3 months.

1 ¼ cups Graham cracker crumbs (8 sheets) melting 4 tablespoons unsalted butter (1/2 stick) One big lemon zest, split One 8-ounce package reduced-fat cream cheese, room temperature + 2 tbsp granulated sugar, divided

¼ cup Greek-style strained yogurt or sour cream 1 big egg 3 Tbsp lemonjuice 1 tsp vanilla 1/8 tsp salt 1 cup unthawed fresh or frozen cranberries

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