Description
These Lemon Cheesecake Bars combine a crisp graham cracker crust with a creamy, zesty lemon-flavored cheesecake filling. They offer a perfect balance of sweet, tart, and tangy flavors in a convenient bar form, ideal for dessert or a refreshing treat.
Ingredients
Crust
- 6 whole graham crackers
- 2 tablespoons unsalted butter, melted
Filling
- 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 and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray or line it with parchment paper to prevent sticking.
- Make the Crust: Place the graham crackers in the bowl of a food processor and pulse until finely ground crumbs form. Drizzle melted butter over the crumbs and pulse again until the mixture is moist and holds together when pressed.
- Form and Bake Crust: Transfer the crumb mixture to the prepared pan and press firmly into an even layer. Bake the crust for 6 to 7 minutes or until the edges are golden brown. Remove from oven and reduce oven temperature to 300 degrees. Let the crust cool while preparing filling.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until fluffy, about 2 minutes. Add Greek yogurt, granulated sugar, and a pinch of salt, and beat until smooth, scraping the sides and bottom as needed.
- Add Eggs and Flavorings: Add the whole egg and egg white to the mixture and continue beating until smooth. Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Incorporate Flour: Add the all-purpose flour and beat just until the batter is smooth and homogenous.
- Bake the Bars: Pour the cheesecake filling evenly over the cooled graham cracker crust. Place the pan on the middle rack of the oven and bake for 25 to 30 minutes until the cheesecake is set but the center is still slightly jiggly. Avoid overbaking.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 3 hours before slicing and serving to ensure they firm up nicely.
Notes
- Store the lemon cheesecake bars in the refrigerator for up to 3 days to maintain freshness.
- Do not overbake the bars to keep the creamy texture; a slightly jiggly center is ideal before chilling.
- Line the baking pan with parchment paper for easier removal and cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
