Name: Greek Yogurt Cheesecake Bars
Prep time: 15 min
Cook time: PT-487101H1M57S
Total time: 7 h
Cuisine: American
Ingredients: 8 graham crackers (about 1 cup crumbs); 3 Tbsp melted butter; 8 oz cream cheese, room temperature; 6 oz plain Greek yogurt, room temperature; 2 large eggs, room temperature; ½ cup granulated sugar; Zest and juice of 1 lemon (about ¼ cup juice); 1 tsp vanilla extract; 2 Tbsp all-purpose flour; Pinch of salt

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Short Description

Greek Yogurt Cheesecake Bars are a lighter twist on classic cheesecake—featuring a buttery graham cracker crust topped with a creamy, tangy Greek yogurt and lemon-infused cheesecake filling. Silky, bright, and perfect for any occasion!

Why You’ll Love This Recipe

Lighter but decadent: Greek yogurt adds richness and a creamy texture with fewer calories.
Burst of citrus: Lemon zest and juice elevate this cheesecake with bright, refreshing flavor.
Easy to make ahead: Prepare ahead and let chill for hours—or overnight—for best texture.
Perfectly portioned: Baked in a square pan and cut into bars—great for sharing or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

8 graham crackers (about 1 cup graham cracker crumbs)
3 Tbsp melted butter

Cheesecake Filling

8 oz cream cheese, at room temperature
6 oz plain Greek yogurt, at room temperature
2 large eggs, room temperature
½ cup granulated sugar
Zest and juice of 1 lemon (about ¼ cup juice)
1 tsp vanilla extract
2 Tbsp all-purpose flour
Pinch of salt

Directions

Prepare the pan: Preheat oven to 350 °F. Spray an 8×8 or 9×9 pan with cooking spray, line the bottom with parchment paper, and spray again.
Make the crust: Pulse graham crackers in a food processor to fine crumbs. Add melted butter and pulse until the mixture resembles wet sand.
Bake crust: Press crumbs evenly into the bottom of the pan using a measuring cup or glass. Bake for 6–7 minutes until edges are lightly browned. Let it cool while you make the filling.
Prepare the filling: Clean out the food processor. Add cream cheese, Greek yogurt, eggs, granulated sugar, lemon zest and juice, vanilla, flour, and salt. Puree until smooth, scraping down the sides as needed.
Bake the bars: Pour filling over the cooled crust, smooth the top with a spatula, and tap the pan to remove air bubbles. Bake for 18–22 minutes, until edges are set and center still jiggles slightly.
Chill completely: Cool on a wire rack, then refrigerate for at least 6 hours or overnight before slicing into bars.

Servings and Timing

Makes: 9–16 bars (depending on size)
Prep time: 15 minutes
Bake time: 6–7 minutes for crust + 18–22 minutes for filling
Chill time: Minimum 6 hours (preferably overnight)
Total time: Approximately 7 hours (mostly chill time)

Variations

Berry swirl: Drop spoonfuls of raspberry or strawberry jam onto the filling before baking and swirl with a toothpick.
Gluten-free: Use gluten-free graham crumbs or almond flour for the crust.
Nutty crust: Replace half the graham crackers with ground almonds or pecans.
Lime twist: Substitute lime zest and juice for lemon for a tangy citrus variation.
Vanilla bean upgrade: Use 1 tsp scraped vanilla bean in the filling instead of extract for richer flavor.

Storage/Reheating

Storage: Store covered in the refrigerator for up to 5 days.
Freezing: Once baked and cooled, freeze bars in an airtight container with parchment between layers for up to a month. Thaw in the fridge before serving.

FAQs

1. Why use room-temperature ingredients?

Room-temperature cream cheese, yogurt, and eggs blend more smoothly, preventing lumps in the filling.

2. How can I prevent cracks in the cheesecake?

Gently tap out air bubbles before baking and avoid overmixing the filling. Bake until just set at the edges—not fully firm.

3. Can I bake in a larger pan?

Yes—bake in a 9×13 pan. Bake time for filling may need an extra 5–7 minutes until set around the edges.

4. Can I double the recipe?

Absolutely—double ingredients, bake in a larger pan, and adjust chilling time as needed.

5. Can I add toppings?

Yes—top with fresh berries, lemon glaze, or whipped cream before serving.

6. How sharp should the lemon flavor be?

Adjust zest and juice to taste. Use less juice or zest for a subtle citrus note, or more for brightness.

7. Can I substitute sour cream for Greek yogurt?

You can, but Greek yogurt will provide tangier taste and sturdier texture.

8. Why add flour to the filling?

The flour helps stabilize the filling, yielding firm yet tender bars that hold their shape.

9. Can I make minis?

Yes—use a mini muffin tin lined with baking cups, baking for about 12–14 minutes until just set at the edges.

10. How to serve the bars cleanly?

Run a sharp knife under hot water, wipe dry, and slice in straight lines for smooth edges.

Conclusion

These Greek Yogurt Cheesecake Bars offer the creamy indulgence of classic cheesecake with a lighter twist and zesty lemon flavor. With simple steps and make-ahead ease, they’re ideal for dessert, brunch, or any time you crave a rich, refreshing treat. Enjoy!

Maggie