Print

Fluffy Lemon Raspberry Greek Yogurt Cheesecake Bars

lemon raspberry greek yogurt cheesecake bars - featured image
Print Recipe

These cheesecake bars feature a creamy, fluffy filling made with Greek yogurt and cream cheese, brightened with lemon zest and juicy raspberries. They’re easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • Pinch of salt
  • 8 oz cream cheese, softened
  • 1 cup plain Greek yogurt
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp lemon zest (about 1 large lemon, finely grated)
  • 2 tbsp fresh lemon juice (about half a large lemon)
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 1/4 cups fresh raspberries (or frozen, do not thaw)
  • Powdered sugar (for dusting, optional)
  • Extra lemon zest or raspberry halves (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, pinch of salt, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
  3. Lower oven temperature to 325°F (160°C). In a large bowl, beat cream cheese until smooth and fluffy. Add Greek yogurt and 2/3 cup sugar; beat until creamy. Scrape down the bowl, then add eggs, lemon zest, lemon juice, vanilla, and 1/4 tsp salt. Beat just until smooth.
  4. Gently fold in raspberries with a rubber spatula, being careful not to crush them.
  5. Pour cheesecake mixture over cooled crust and spread evenly. Tap pan to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly.
  6. Cool on a rack for 30 minutes, then chill in the fridge for at least 2 hours (overnight for firmer texture).
  7. Lift bars out using parchment overhang and slice into squares. Garnish with powdered sugar, lemon zest, or raspberry halves if desired.

Notes

For gluten-free, swap graham crackers for almond flour and add 1 tbsp coconut flour. Use block cream cheese and thick Greek yogurt for best texture. Don’t over-mix after adding eggs to prevent cracks. Chill thoroughly before slicing for clean edges. Bars can be made dairy-free with plant-based cream cheese and coconut yogurt. Store in fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: lemon cheesecake bars, raspberry cheesecake, greek yogurt dessert, easy cheesecake bars, fluffy cheesecake, summer dessert, potluck dessert, kid-friendly dessert

Find it online: https://jodierecipes.com/fluffy-lemon-raspberry-greek-yogurt-cheesecake-bars-recipe-easy-5-step-guide/