Cranberry Almond Cheesecake Squares

Nature Valley® protein granola makes a wonderful crust for these easy cheesecake bars.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 3 hr 25 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

1 1/2
cups Nature Valley™ cranberry almond protein granola
3
tablespoons sugar
1/4
cup butter, melted

Cheesecake Filling

12
oz reduced fat cream cheese
1/2
cup plain 2% Greek yogurt
1/3
cup sugar
2
tablespoons all-purpose flour
1
teaspoon almond extract
2
eggs

Cranberry Layer

3/4
cup canned jellied cranberry sauce

Topping

1/3
cup sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in small bowl. Stir in 3 tablespoons sugar and the melted butter until well combined. Press mixture in bottom of ungreased 9-inch square pan. Bake 8 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  • 3 Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
  • 4 Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
  • 1 Heat oven to 350°F. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in small bowl. Stir in 3 tablespoons sugar and the melted butter until well combined. Press mixture in bottom of ungreased 9-inch square pan. Bake 8 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  • 3 Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
  • 4 Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

EXPERT TIPS

toggle

Expert Tips

Use your favorite jam in place of the canned cranberry sauce.

Nutritional information

toggle