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These lemon Greek yogurt cheesecake bars are creamy, rich, and full of protein! They’re lighter than traditional cheesecake and the perfect sweet treat to make this spring and summer!
Craving more cheesecake? Try out these strawberry Greek yogurt cheesecake bars!
This post and recipe have been updated since it was originally published on 3/16/2016
Table of Contents
Why You’ll Love Greek Yogurt Cheesecake Bars
Easy to make – Cheesecake can often be finicky to make, but these bars take away all of the stress. There’s no need for a water bath or worrying about a crack in the cheesecake. The crust and filling are both made in the bowl of a food processor, making cleanup a breeze!
Protein packed – Greek yogurt is a great source of protein. It typically contains 20 grams of protein per cup. Yes, there’s protein in cream cheese, but replacing some of it with Greek yogurt gives it an extra boost.
Healthier cheesecake – Cheesecake is traditionally on the higher end when it comes to calories and fat in a dessert. My version replaces some of the cream cheese with plain Greek yogurt. It’s higher in protein, lower in calories and makes the cheesecake bars creamy and delicious!
Ingredient Notes
Graham crackers – The essential ingredient for a cheesecake crust. Regular or gluten-free graham crackers can be used. These Simple Mills Sweet Thins are what I use when I need a gluten-free crust.
Butter – Unsalted butter binds the graham cracker crust together.
Cream cheese – Low fat (Neufchatel cheese) or full fat cream cheese can be used. Full fat will yield a richer flavor and denser cheesecake.
Greek yogurt – Plain Greek yogurt is a great way to make a lighter cheesecake. Just like sour cream cheesecake, it adds a slight tangy flavor to the cheesecake. Whole milk or low fat Greek yogurt can be used. Whole milk is best in my opinion.
Eggs – Eggs act as a binder for the cheesecake filling.
Granulated sugar – The sweetener for the cheesecake filling.
Lemon – The zest and juice of lemon are both used in this recipe. Don’t use bottled lemon juice the flavor isn’t the same as fresh squeezed and you’ll be missing all the lemon flavor that’s in the zest.
Vanilla extract – Vanilla enhances the sweetness and the lemon flavor. Vanilla extract is good, but vanilla bean paste is even better!
All purpose flour – The flour is not only a binder, but acts as insurance against any cracks forming in the cheesecake while it bakes.
Substitution and Variations
- Swap lemon with lime. Use the zest and juice of 2 limes in place of the lemon.
- For cheesecake bars with less calories and fat use both low fat cream cheese and low fat Greek yogurt. For a richer, denser cheesecake bar use full fat cream cheese and whole milk Greek yogurt.
- Instead of graham crackers try using gingersnap cookies, pretzels, or shortbread cookies. Whatever you choose to use needs to be equivalent to 1 cup crushed crumbs.
Greek Yogurt Cheesecake Tips
- Make sure your ingredients are room temperature. It’s important for the cream cheese, eggs, Greek yogurt, and lemon to all be at room temperature so that they incorporate together evenly and result in a smooth cheesecake filling without lumps.
- Skip the non-fat ingredients. Using non-fat cream cheese and yogurt will affect both the flavor and consistency of the cheesecake. It will likely be have a drier consistency and lack that rich cheesecake flavor.
- Make the cheesecake bars gluten-free by using gluten-free graham crackers and swapping the flour in the filling with cornstarch.
- Line the bottom of the baking pan with parchment paper to ensure that the crust doesn’t stick to the pan.
- Use the bottom of a measuring cup or glass to firmly press the graham cracker crumbs into the baking pan. This will ensure the crust is even and holds together nicely.
- Don’t over-bake the cheesecake. The cheesecake is done baking when the edges are set, but there is a little bit of a jiggle in the center, sort of like jello.
Toppings for Lemon Cheesecake Bars
- Whipped cream
- Candied lemon slices
- Lemon curd. Try making my easy homemade lemon curd that I used in these Lemon Curd and Vanilla Cheesecake Parfaits.
- Fresh berries
Can I Use Regular Yogurt Instead of Greek Yogurt for the Cheesecake Bars?
No. Regular yogurt doesn’t have the thick consistency that Greek yogurt does. The cheesecake won’t be as firm and won’t set up the same way.
More Lemon Desserts You’ll Love
If you love the bright, fresh, zippy flavor of lemon desserts, here are a few more recipes to try out.
Lemon pudding cakes, mini lemon cream pies, and cheesecake stuffed strawberries are great if you want an individually portioned dessert.
This lemon yogurt cake is another dessert that uses Greek yogurt as do these berry lemon whipped yogurt parfaits.
Did you make these lemon Greek yogurt cheesecake bars? I’d love if you’d leave a recipe rating and review below.
Greek Yogurt Cheesecake Bars
Ingredients
Crust
- 8 graham crackers (or 1 cup graham cracker crumbs)
- 3 tablespoons melted butter
Cheesecake
- 8 ounces cream cheese* room temperature
- 6 ounces plain Greek yogurt* room temperature
- 2 eggs room temperature
- 1/2 cup granulated sugar
- Zest and juice of a lemon (1/4 cup juice)
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- Pinch of salt
Instructions
- Preheat oven to 350° F. Spray an 8×8 or 9×9 baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray it with cooking spray.
- Add the graham crackers to a food processor and pulse until they’re fine crumbs. Add in the melted butter and pulse until the mixture becomes coarse and sandy.
- Dump the mixture into the baking pan and spread it into an even layer. Use the bottom of a measuring cup or glass to firmly pack down the crust. Bake for 6-7 minutes or until lightly browned around the edges. Let the crust cool while you make the cheesecake filling.
- Clean out the bowl of the food processor and add in all of the cheesecake ingredients. Purée until it’s smooth scraping down the sides of the bowl as needed.
- Pour the cheesecake mixture onto the crust. Use a rubber spatula and smooth it into an even layer. Tap the pan on the counter a couple times to remove any air bubbles. Bake for 18-22 minutes, or until the edges are set and center jiggles slightly.
- Remove from the oven and let it cool completely on a wire cooling rack. Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is absolutely delish! Made it today and it came out SO good! Creamy and smooth! This recipe is a keeper! Thank you!
These look amazing! I hope you are able to go on your run! 18 miles on the treadmill sounds terrible!
Thanks Karen! 18 on the treadmill is a nightmare of boredom, but it’s looking like it going to happen. Better than slipping on ice I suppose.
Can’t wait to make them.
Hope Friday snow will melt fast,
I also like the warm weather
I hope you and your family love the bars Dalit, we sure did! I’m not looking forward to tomorrow’s snow at all, it actually looks like it might start earlier. :-(
Looks good!
Thank you!
These bars look so tasty and perfect for spring! I love that they’re made with Greek yogurt.
I’ll have to pop over to Spoonful of Flavor to grab the recipe.
Thanks Brittany! The Greek yogurt kept the cheesecake just as creamy, but without all the extra fat and calories!
Dear Danae, these cheesecake bars look delightful! Love that they are made with Greek yogurt too. They would be a hit in my house. xo, Catherine
Thanks Catherine!
I want to dive into that right now! SO excited for lemon everything!
Me too Rachel! Lemon is to spring as apple/pumpkin is to fall!