pineapple yogurt bars

Super creamy pineapple bars made with protein-packed Greek yogurt &amp; sweet pineapple juice. Don’t skip the chilling step—these bars need to properly set in the refrigerator like traditional cheesecake.

Greek Yogurt Pineapple Bars

graham

sugar

Tablespoons (43 grams) unsalted butter, melted (or melted coconut oil)

ounces (168 grams) brick-style light cream cheese, softened to room temperature

2 large eggs,

1 large egg yolk,

cup (50 grams) granulated sugar

cup (80 milliliters) pineapple juice

teaspoon pure vanilla extract*

optional: top with cherries and pineapple slices when serving

Preheat oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides to easily lift the bars out of the pan before cutting. Set aside.

Make the crust

In a medium bowl, whisk the graham cracker crumbs and sugar together. Add the melted butter and stir until combined. Press evenly into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside to cool slightly.

Make the filling

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined. Then beat in the eggs and egg yolk until combined. Finally, beat in the sugar, pineapple juice, and vanilla extract until everything is combined and no lumps remain. Filling is thin. Pour filling into the crust—it&#8217;s ok if the crust is still slightly warm.

Bake for 34–36 minutes or until the middle is no longer wobbly. A little jiggle is ok—the bars will continue to set up as they chill in the refrigerator, so you don&#8217;t need to bake them until the center is perfectly solidified. Don&#8217;t over-bake these bars, or the surface may crack.

Set the pan on a cooling rack and cool for 1 hour, then transfer to the refrigerator to chill for 3–4 hours or even overnight.

Once chilled, lift the bars out of the pan using the parchment overhang on the sides and cut into bars. For neat bars, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Cover and store leftover bars in the refrigerator for up to 5 days.

The pineapple bars are great! I've been making them for years along with the lemon version too. Thanks for sharing all of these recipes together. There are many here I have not seen before.

Sally you never fail to amaze me with tried and true recipes to tantalize our taste buds. Thank you for bringing memories back and creating new ones. I have a huge sweet tooth and I appreciate the healthier the better. You rock Sally ❤️

These are delicious! Everyone loved them!

Top 2 pineapple yogurt bars recipes from across the web

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Greek Yogurt Pineapple Bars

Greek Yogurt Pineapple Bars

Top 2 pineapple yogurt bars recipes from across the web

The most viewed pineapple yogurt bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Yogurt Pineapple Bars

Greek Yogurt Pineapple Bars

The most viewed pineapple yogurt bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine