Go Back
Spinach and feta spanakopita cookies

Lighter No Bake Lemon Cheesecake Bars

Print Recipe Pin Recipe
Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 9 bars
Calories: 210
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1½ cups crushed cookies or digestive biscuits
  • 5 tablespoons melted butter
  • 1 tablespoon sugar optional
  • For the Lemon Cheesecake Filling
  • 8 oz light cream cheese softened
  • ¾ cup Greek yogurt
  • ½ cup powdered sugar adjust to taste
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Optional Topping
  • Extra lemon zest
  • Crushed cookies or light crumbs

Method
 

  1. Line an 8×8-inch pan with parchment paper.
  2. Mix cookie crumbs with melted butter until evenly combined.
  3. Press the mixture firmly into the pan to form an even crust. Chill for 10–15 minutes.
  4. In a bowl, beat cream cheese until smooth and lump-free.
  5. Add Greek yogurt, powdered sugar, lemon juice, zest, and vanilla. Mix until creamy and light.
  6. Spread the lemon cheesecake filling evenly over the chilled crust.
  7. Cover and refrigerate for at least 4 hours, or until fully set.
  8. Slice into bars and serve chilled.

Notes

  • Use room-temperature cream cheese for a smooth filling.
  • Fresh lemon juice gives the best flavor avoid bottled juice.
  • Chill fully before slicing for clean, sharp edges.
  • These bars taste even better the next day.