Lemon Cheesecake Bars
User Reviews
5
Lemon Cheesecake Bars
Description
Lemon Cheesecake Bars combine a buttery graham cracker base with a luscious lemon cheesecake filling. The crust is made from finely ground graham crackers mixed with melted butter, baked until just golden for a sturdy foundation. The filling is whipped from cream cheese and plain non-fat Greek yogurt, sweetened with sugar, and brightened by freshly grated lemon zest and fresh squeezed lemon juice. Eggs and egg whites bind the mixture, which bakes gently to a smooth and tender consistency.
The lemon adds a crisp tartness that cuts through the rich cream cheese, with vanilla providing subtle warmth. The Greek yogurt introduces a slight tang and lightness, giving the bars a balanced mouthfeel that’s neither too dense nor overly creamy.
Once cooled, these bars can be sliced into squares and kept chilled to preserve their texture. They're suited to serving as a cool, refreshing dessert, especially when a citrus note is desired to finish a meal. The bars hold up well when stored in the refrigerator, making them convenient for preparing in advance.
Pressing the crust firmly and allowing it to bake before adding the filling helps the bars keep their shape when cut. The notes suggest storing the bars refrigerated for up to three days to maintain freshness and texture.
Ingredients
- 6 graham crackers whole
- 2 tablespoons butter melted, unsalted
- 6 ounces cream cheese softened, 1/3 less fat
- 6 ounces Greek yogurt plain, non-fat
- 1/3 cup granulated sugar
- 1 egg + 1 egg white
- Pinch salt
- 1 heaping tablespoon lemon zest
- 1/4 cup lemon juice fresh
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray or line it with parchment paper.
- Place the graham crackers in the bowl of a food processor and pulse until finely ground. Drizzle in the melted butter and pulse again until the crumbs are moist and stick together when pressed between your fingers.
- Pour the crumbs into the prepared 8x8 pan and firmly press them into an even layer. Bake the crust in the oven for 6 to 7 minutes or until the edges start to turn golden brown. Remove from the oven and reduce the heat to 300 degrees. Let the crust cool while you make the filling.
- In the bowl of an electric mixer or using a handheld mixer beat the softened cream cheese until light and fluffy, about 2 minutes. Add in the Greek yogurt, sugar and pinch of salt and beat again until smooth, scraping down the sides and bottom of the bowl as needed.
- Add in the egg and egg white and beat until smooth. Add in the lemon zest, juice and vanilla and beat until smooth. Add in the flour and beat until smooth.
- Pour the filling on top of the cooled graham cracker crust then place it on the middle rack of the oven. Bake for 25 to 30 minutes or until the cheesecake is set, but the center is still a little jiggly, don’t overbake.
- Allow the bars to cool completely before refrigerating them for at least 3 hours.
Notes
- Store lemon cheesecake bars in the refrigerator for up to 3 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 156kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 164mg | 7% |
| Potassium | 103mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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