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Creamy and bursting with fresh lemon flavor, these Lemon Cheesecake Bars are the perfect dessert to make anytime! They are a healthier version and require less than 15 minutes of prep.
Cheesecake bars are a great alternative to baking an entire cheesecake. They are easy to make, easy to serve and taste delicious. Use real lemons for fresh lemon flavor.
Lemon Cheesecake Bars are lightened up with greek yogurt to create a fluffy, delicious and subtly sweet dessert.
This recipe was created by Danae at Recipe Runner to share with you.
Ingredients You Need
- Graham Crackers
- Butter
- Cream Cheese
- Greek Yogurt
- Sugar
- Eggs
- Lemons
- Vanilla Extract
- Flour
Steps to Make Lemon Cheesecake Bars
Step 1: Prepare the Graham Cracker Crust
Pulse graham crackers together in a food processor with melted butter. Spread in the bottom of an 8×8 square baking pan and bake.
Step 2: Mix together the filling
Beat together the filling ingredients in a stand mixer. Use fresh lemon juice and zest for fresh lemon flavor.
Step 3: Pour the filling over the crust and bake.
Step 4: Chill the Cheesecake. The cheesecake should chill in the refrigerator for at least 3 hours to set.
Expert Tips
- The recipe calls for equal amounts of plain non-fat Greek yogurt and 1/3 less fat cream cheese. This helps make them light but super creamy. You can use full fat cream cheese, if desired.
- Do not over mix. Mix the ingredients until incorporated. The mixture should be smooth.
- Use fresh lemons for the best texture and flavor. Do not forget the lemon zest as the zest adds the most flavor.
- Chill at least 3 hours.
- Store the bars in the refrigerator for up to 3 days.
These bars are figure friendly, skinny, light, healthier, whatever you want to call it, but with as rich and creamy as they taste, you’d never guess it!
They are the perfect dessert for sharing. Try them and let us know what you think!
Other Lemon Dessert Recipes
Lemon Cheesecake Bars
Ingredients
- 6 whole graham crackers
- 2 tablespoons unsalted butter, melted
- 6 ounces 1/3 less fat cream cheese, softened
- 6 ounces plain non-fat Greek yogurt
- 1/3 cup granulated sugar
- 1 egg + 1 egg white
- Pinch of salt
- 1 heaping tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 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 8×8 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2016 and was updated with new process photos and tips in February 2021. Visit Danae at Recipe Runner for more delicious recipes!
Can one do away with the egg?
The egg binds the cheesecake, but you can substitute the eggs for 1 tablespoon cornstarch + one tablespoon of water. I haven’t tried this myself for this recipe but it is the best option for a substitute.
Hi, I forgot the flour. But they still turned out great. What exactly does the flour do? Just wondering. Thank you!
I’m glad you enjoyed! The flour helps bind the moisture and helps prevent the cheesecake from cracking. It essentially just helps to maintain the right consistency, but you might not notice a difference with out it.
Any idea what amount of Graham cracker crumbs 6 graham crackers uses? Would prefer to use the crumbs I already have rather than buy a box of graham crackers! :-). Thanks!
A recipe that is very, very similar said 3/4 cup.
3/4 cup of which ingredient?
Sheila in MD asked what measurement would be equal to 6 graham crackers, because she had a box of graham cracker crumbs already and wanted to be able to use them. I replied that a very similar recipe called for 3/4 cup crumbs.
I was looking on Pinterest for a recipe to use up some Greek Yogurt and came across your recipe. I didn’t have graham crackers and wanted to cut down on cholesterol so I went crustless. I also topped it with blueberries and it turned out fantastic. This recipe is a keeper!
I’m so glad you enjoyed this recipe. Thanks so much for your feedback!
Thanks for sharing! Does it keep long?
This looks so good! What a great spring dessert to make for company!
I usually bake cheesecakes but they require a water bath are you saying I won’t need it for these
You do not need a water bath for these bars as the cheesecake layer is not thick like a traditional cheesecake.
I made this and couldn’t get over how refreshing it was! Such a perfect dessert for anytime of year but especially a new favorite for Summer!
I made these cheesecake bars yesterday and they were incredible! Thanks so much for sharing the recipe!
I will bet that greek yogurt makes these sure creamy and a little tangy I cant wait to make them today!