Prepare an 8x8-inch baking dish by lining it with parchment paper, leaving an overhang on two opposite sides.
MAKE THE CRUST:
Using a food processor, pulse the nuts into fine crumbs. Add graham cracker crumbs, granulated sugar and melted butter to the food processor and pulse until crumb mixture resembles wet sand. Press onto the bottom and slightly up the sides of the prepared 8x8-inch dish, using the bottom of a measuring cup to press firmly and evenly. Set aside.
FOR THE CHEESECAKE BATTER:
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and powdered sugar until smooth and creamy, about 2 to 3 min.
Add the Greek yogurt, lemon zest and juice and beat until combined.
Pour cheesecake filling evenly over the crust and smooth to the edges.
Cover and chill in the refrigerator for at least 4 hours or overnight.
Before serving, lift cheesecake out of the dish using the parchment paper overhang and cut into bars. Top with fresh berries. Serve cold.
Colorful berries are a smart alternative to other toppings for this special occasion dessert.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 0.5g
Total Carbohydrates 44g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.