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.
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.
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!
![](https://s6655.pcdn.co/wp-content/uploads/2014/02/strawberry-cheesecake-8118-150x225.jpg)
- 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
- 1 stick unsalted butter very cold
- 1.5 cups all purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1 large lemon zested
- 1 whole egg yolk
- 2 tbsp cold water
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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.
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Preheat oven to 375 degrees.
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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.
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Bake crust for 25-30 minutes, until golden. Remove from oven and let cool briefly while you make the filling.
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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.
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Place your strawberry jam into a small plastic ziploc bag. Snip off the tip of the bag and swirl jam around the cheesecake.
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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.
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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.
Averie @ Averie Cooks
February 6, 2014 at 3:24 amGood job on keeping it lightened up with the greek yog! I’d love to try a big square!
Laura @ Lauras Baking Talent
February 6, 2014 at 3:35 amLove 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 π
Cara's Healthy Cravings
February 6, 2014 at 3:48 amIt’s like early summer in a square, I love it!
Brittany (Healthy Slice of Life)
February 6, 2014 at 4:03 amI haven’t been craving sweets this pregnancy but man do these look good!! π
Liz S.
February 6, 2014 at 4:09 amThis recipe screams summer, sunshine, warm weather⦠in other words, a delightful image unlike the current weather here, haha. Great treat!
Nicole
February 6, 2014 at 4:37 amOh 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!
Maryea {happy healthy mama}
February 6, 2014 at 4:41 amOooh I’m saving this one for when I start getting my spring strawberries in my CSA box. Looks fantastic!
Angela @ Eat Spin Run Repeat
February 6, 2014 at 4:56 amOoh 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! π
Dana
February 6, 2014 at 4:59 amI 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. π
Angela @ Happy Fit Mama
February 6, 2014 at 5:06 amDefinitely will be making this with the first batch of fresh strawberries in the late spring!
Chicago Jogger
February 6, 2014 at 5:08 amYUM! I would devour one of these this morning. They look so delicious.
Liz @ Tip Top Shape
February 6, 2014 at 6:07 amThis looks delicious!! I makes me think of summer and warmer weather, which I definitely need now!
LB
February 6, 2014 at 6:57 amAs 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!
Aishah @ Coffee, Love, Health
February 6, 2014 at 7:03 amThis looks amazing… I LOVE cheesecake, and a lighter version is appreciated π
Erin @ The Spiffy Cookie
February 6, 2014 at 7:26 amI loved your greek yogurt cheesecake! Gotta try this one too.
Bryony @ Bryony Cooks
February 6, 2014 at 7:44 amLove that you use greek yogurt in this instead of a traditional cream cheese base. I’ll have to make these soon!
Caroline L.
February 6, 2014 at 7:57 amI think this means you’re going to have one sweet little boy π But these look totally amazing and delightful.
Liz
February 6, 2014 at 8:15 amJenna, 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?
jenna
February 6, 2014 at 10:51 amYes, 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.
rose
February 6, 2014 at 11:13 amHi 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 π
Corina
February 6, 2014 at 11:37 amI 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.
Joyce @ MustardSeeds+Hope
February 6, 2014 at 12:02 pmah! perfect!
Bianca @ Confessions of a Chocoholic
February 6, 2014 at 1:27 pmHow awesome that the base is only Greek yogurt! Pinned π
Coty and Mariah@quirksandtwists
February 6, 2014 at 4:18 pmOh my do these look like heaven! Love the idea of using greek yogurt!
jan
February 6, 2014 at 8:02 pmThose look incredible. Pinning this one!
Amanda @ Once Upon a Recipe
February 6, 2014 at 8:42 pmThese look wonderful! I actually prefer lighter cheesecakes to their full-fat counterparts, so these squares are right up my alley!
Lea @GourmetMommy
February 7, 2014 at 3:05 amStrawberry cheesecake that’s like biting into a cloud? Yes please, sign me up!
dishing up the dirt
February 7, 2014 at 8:13 amLove the addition of the greek yogurt here! Sounds fantastic!
Valentine’s Day Recipe Round-Up | Alysia Loerch
February 8, 2014 at 6:43 am[…] Strawberry Greek Yogurt Cheesecake Squares by eat live run […]
AA
February 9, 2014 at 11:08 amHi 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.
jenna
February 10, 2014 at 8:46 amI’m sorry about that – yes, the crust has two tbsp sugar in it. The recipe has been updated to reflect that.
{Weekend Roundup} I LOVE this week
February 9, 2014 at 11:28 am[…] Have the kids help you make a delicious decadent dessert: Chocolate Dipped Strawberries from Savory Simple Chocolate Whiskey Bundt Cake with Whiskey Caramel Sauce from Love and Olive Oil Lighten things up a little with Eat, Live, Run’s Strawberry Cheesecake Squares […]
Francesca @ Love.Bake.Read
February 9, 2014 at 12:53 pmWow!! These look incredible. Such sweetness in every bite!
Poame
February 10, 2014 at 2:37 amPerfect recipe!
Ygirl
February 10, 2014 at 7:14 pmGreat 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!
Erica {Coffee & Quinoa}
February 11, 2014 at 8:41 pmGorgeous pictures, Jenna! I’ve been meaning to try your Greek yogurt cheesecake recipe for years now… and now I REALLY have to!
Friday Food for Thought | See Traci Blog
February 14, 2014 at 4:36 am[…] Happy Valentine’s Day! Now go and bake some of these festive Strawberry Greek Yogurt Cheesecake Squares! […]
F&F Friday Favorites {The Valentine Edition} | Fitness & Feta
February 14, 2014 at 6:40 am[…] Yum: Strawberry Greek yogurt cheesecake squares […]
Heather
February 16, 2014 at 9:41 pmI’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.
Simple seasonal cake, and cheating “room temperature” ingredients | Two Spoons
February 28, 2014 at 1:53 am[…] Strawberry green yogurt cheesecake squares […]
Six Figure Funnel Formula
March 3, 2014 at 7:28 pmI 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.
Strawberry Greek Yogurt Cheesecake Bars | A Dash of Sparkle
March 7, 2014 at 8:25 am[…] came across an absolutely mouthwatering delight of a recipe for Greek yogurt cheesecake bars on one of my favorite foodie blogs Eat Live Run, pinned it to my strawberry obsession Pinterest board and made a note to come back to […]
After Dinner Exercise | a pinch of homestead
July 3, 2014 at 10:47 pm[…] also tried a new recipeΒ for the cheesecake this year and decided that it was a good thing I forgot to get cream cheese at […]
Killin Thyme | Sarah
August 30, 2017 at 6:12 pmI look forward to trying this, I may also adjust some things to make it more keto friendly! I will let you know when I have it right and posted!
My boyfriend loves cheesecake, and this looks right up his alley!
Kristen
July 31, 2018 at 12:20 pmDo you think coconut sugar would work the same as white sugar?
April Knight
November 21, 2019 at 9:04 amMmmm loooks delicious!!)
I want to try this recipe!
And recommend one of my favourite – Blueberry mug Cake https://greenann.com/recipe/vegan-mug-cake/
Healthy, Vegan and Tasty!)