Cranberry Almond Cheesecake Squares

  • Prep 20 min
  • Total 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 Yoplait® Greek 100 plain yogurt (from 2-lb container)
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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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