If you plan to eat these out of hand, like at a cookout, bake crust at 350 degrees for 8 to 10 min. Cool crust before topping with filling.





Glaze and Topping


  • Butter bottom of a 13x9-inch pan and line with parchment, leaving overhang on long sides. Make crust: Combine graham cracker crumbs, butter, sugar and salt; mix thoroughly. Press mixture into bottom of pan and freeze.

  • Make filling: In a stand mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until smooth and fluffy, scraping down bowl once or twice. Add yogurt, lemon juice and vanilla and beat until smooth. Switch to whisk attachment, add cream and whip, starting at med-low and gradually increasing to high, until thick and fluffy, 2 to 3 min.

  • Transfer filling to crust and use an offset spatula to spread evenly, smoothing as level as possible. Cover pan with foil (don't let it touch filling) and chill at least 4 hr or overnight.

  • Make glaze: In a small saucepan, whisk cornstarch and pomegranate juice until smooth. Add raspberries and sugar and bring to a boil, stirring occasionally. Cook 2 to 3 min, stirring occasionally, until raspberries have completely fallen apart. Pour through a fine-mesh strainer into a small metal bowl. Place bowl in a slightly larger bowl of ice and stir occasionally until cool but still pourable.

  • Score cake into 12 almost-square bars. Pour cooled glaze over pan, tipping as needed to coat evenly. Decorate center of each bar with a few raspberries and some pomegranate seeds. Chill again until firm, about 1 hr. Lift parchment to remove bars from pan and carefully cut along score marks, wiping knife as needed. Transfer to a serving platter. Keep chilled until serving. Makes 12 bars.

Nutrition Facts

350 calories; 21 g total fat; 195 mg sodium. 37 g carbohydrates; 5 g protein;