Description
These Greek Yogurt Cheesecake Bars offer a creamy, tangy twist on classic cheesecake with a lighter texture thanks to Greek yogurt. Featuring a crunchy graham cracker crust and a zesty lemon flavor, they make a delightful dessert or snack that’s easy to prepare and bake in under an hour.
Ingredients
For the Crust
- 8 graham crackers (or 1 cup graham cracker crumbs)
- 3 tablespoons melted butter
For the Cheesecake Filling
- 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 1 lemon (about 1/4 cup juice)
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8 or 9×9 baking pan with cooking spray, then line the bottom with parchment paper and spray the parchment to prevent sticking.
- Make the Crust: Place the graham crackers in a food processor and pulse until finely ground. Add the melted butter and pulse again until the mixture resembles coarse, sandy crumbs.
- Form and Bake Crust: Transfer the crust mixture to the prepared pan, spreading it into an even layer. Press firmly using the bottom of a measuring cup or glass to compact it tightly. Bake for 6-7 minutes until the edges are lightly browned. Allow the crust to cool while preparing the filling.
- Prepare Cheesecake Filling: Clean the food processor bowl and add cream cheese, Greek yogurt, eggs, sugar, lemon zest and juice, vanilla extract, flour, and a pinch of salt. Puree until the mixture is completely smooth, scraping down the sides as needed.
- Assemble and Bake Bars: Pour the cheesecake filling over the cooled crust. Smooth into an even layer with a rubber spatula. Tap the pan gently on the counter a few times to remove air bubbles. Bake for 18-22 minutes, or until the edges are set and the center jiggles slightly when shaken.
- Cool and Chill: Remove the pan from the oven and let the cheesecake bars cool completely on a wire rack. Once cooled, cover the pan and refrigerate for at least 6 hours or overnight to allow the filling to set fully.
Notes
- Use room temperature ingredients for a smooth, lump-free cheesecake filling.
- Lemon zest and juice add a bright, fresh flavor that complements the tang of Greek yogurt.
- You can substitute gluten-free graham crackers to make this recipe gluten-free.
- Chilling the cheesecake bars overnight improves texture and makes cutting cleaner.
- To ensure even baking, avoid overmixing the batter once the eggs are added.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
