Preheat oven to 350°F (180°C). Spray + line an 9×9-inch (23×23 cm) baking pan with non-stick spray/oil + parchment paper. This method makes it easy to take the bars out and cut. If you prefer to cut/serve directly from the pan, omit parchment paper but still grease the pan.

To make the crust

In a bowl, combine the graham cracker crumbs, melted butter, and sugar.

Press the mixture firmly into the bottom of the prepared pan and set aside.

To make the filling

Add beans and 1 Tbsp (15 mL) water to a food processor and purée until smooth. Add remaining 1 Tbsp (15 mL) water if purée is not smooth. Alternatively, mash beans and 1 Tbsp (15 mL) water with a fork until soft and smooth. Add remaining water if required to get desired texture.

Using a stand mixer with paddle attachment OR an electric hand mixer and a large bowl, add the pureed beans, cream cheese and Greek yogurt and blend until no lumps remain.

Add eggs one at a time and whip until well combined.

Add maple syrup (or sugar), vanilla, cinnamon and pinch of salt, then blend again until very smooth.

Pour the cheesecake filling over prepared crust. Spoon dollops of jam on top and use a knife/toothpick to swirl. It will slightly sink to form a middle layer. You can also have extra jam on hand to top the squares for serving.

Bake for 30-35 minutes until set but slightly jiggly in the center. Let cool completely, then refrigerate for at least 2 hours before slicing.

Slice and enjoy!

Tips

• White beans include cannellini, great northern or white kidney beans. A 19 oz (540 mL) can of beans, drained and rinsed yields 2 cups (500 mL) cooked beans. Use remaining beans in salads or chop up and add to soup, pasta sauces or smoothies for an added boost of fibre and protein!
• Make your own jam! Cook 1/2 cup (125 mL) berries (ie. blueberries, raspberries, or strawberries), 2 Tbsp (30 mL) granulated sugar, 2 tsp (10 mL) cornstarch, and 1/2 tsp (2 mL) lemon juice over medium heat until berries break up, about 5 minutes. Remove from heat and let thicken up as it cools.