5 from 48 votes
Lemon Cheesecake Bars
Lemon Cheesecake Bars feature a crisp graham cracker crust paired with a creamy cheesecake layer infused with fresh lemon zest and juice for a bright, tangy flavor. The addition of Greek yogurt lightens the filling while maintaining its smooth texture. Baked gently, these bars balance sweet and citrus notes, making a refreshing dessert that holds well chilled. They're ideal for serving as a cool, citrusy treat after meals or for a light dessert option during warmer seasons.
Prep Time
10 mins
Cook Time
25 mins
Chill time
3 hrs
Total Time
3 hrs 35 mins
Servings:
9
servings
Calories:
156 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Notes
- Store lemon cheesecake bars in the refrigerator for up to 3 days to keep them fresh.
Nutrition Information
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 156
% 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.