Light Lemon Cheesecake Bars

Calling all lemon lovers – these light lemon cheesecake bars are a must-try! They’re made with a buttery graham cracker crust, Neufchatel cheese, and the perfect amount of lemon. Serve them to a crowd and prepare for them to go fast.

Light lemon cheesecake bars

I’ll admit, I’m a bit of a lemon fiend. Lemon loaf, lemon bars, lemon hummus – I’ve done it all! But I think that I’ve outdone myself with today’s recipe.

Bright. Fresh. Creamy.

Those are the first words that come to mind when I make my lemon cheesecake bars with Greek yogurt. They’re lightly sweet with the perfect amount of tartness for a balanced and delicious dessert option. 

Lemon juice and zest cut through rich Neufchatel cheese, with Greek yogurt adding an extra tang. Paired with a simple graham cracker crust, these healthy cheesecake bars are nothing less than splendid. 

If you’re a huge cheesecake fan, be sure to check out my apple crumble cheesecake, light raspberry cheesecake bars, and blueberry vegan cheesecake bars after this recipe. 

But first, lemon! Drool. 

Ingredients needed

These cheesecake bars with lemon are beyond easy to make. Here’s a little bit about everything that goes into this recipe:

• Graham crackers: The base of this cheesecake dish is made from crushed graham crackers. My recipe calls for 9, making about 1 cup of crumb. 
• Melted butter: To bind our crust, I use ¼ cup of melted butter. 
• Neufchatel cheese:  Neufchatel cheese is soft, milky, and slightly tangy. It’s similar to cream cheese, though it’s slightly more rich. Use 2 blocks for your cheesecake batter, or substitute for cream cheese if needed. 
• Plain Greek yogurt: I use ½ cup of plain Greek yogurt to lighten up this cheesecake recipe. It gives our cheesecake batter a delightful tartness. 
• Maple syrup: For sweetener, you can’t beat maple syrup. It’s natural, flavorful, and incredibly sweet ( so you only need a bit!). This recipe calls for ½ cup.
• Eggs: Because this is a baked cheesecake, I include 2 eggs for binding.
• Vanilla: 1 tsp of vanilla extract adds a subtle warmth to this recipe while also acting as a flavor enhancer for the other ingredients. 
• Lemon juice: I don’t skimp on the lemon in this recipe. I use ¼ cup of lemon juice in the batter, with an extra 2 tbsp for my lemon glaze. 
• Lemon zest: 2 tsp of lemon zest packs a serious punch in my lemon cheesecake batter. 
• Powdered sugar: I top this cheesecake with a lemon glaze made simply from 1 cup of powdered sugar mixed with a bit of lemon juice. It adds an extra sweetness to an otherwise lightly-sweet dessert. 
• Salt: I pull this recipe together with just a pinch of salt to make everything taste all the more delicious. 

Kitchen tools required

Gather a few kitchen essentials to complete this tasty cheesecake recipe:

• 8×8 baking dish
• Parchment paper
• Cooking spray
• Food processor
• Large mixing bowl
• Hand mixer or stand mixer
• Spatula 
• Kitchen knife

Also, collect a few measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, and 1 tsp. 

How to make light lemon cheesecake bars

Your first step is to prepare a few elements. Preheat your oven to 350 F and spray your baking dish with a bit of cooking spray. 

Then, line the tray with 2 rectangles of parchment paper. You’ll want the parchment hanging over both sides of the pan to help lift the cheesecake later. 

To a food processor, add graham crackers and melted butter. Blend until you form fine crumbles. Press this mixture into your prepared baking dish and bake for 10 minutes. 

While our cheesecake crust is cooling, add cream cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, lemon zest, and salt to a large mixing bowl. Mix well using a stand or hand mixer, scraping down the sides as you go. 

Pour your cheesecake batter on top of the cooled crust and make for 35-40 minutes. It’s done when the cheesecake is just a bit jiggly in the center. 

Cool for 45 minutes on the counter, then a minimum of one hour in the fridge.

Finish your light lemon cheesecake bars with a drizzle of lemon glaze (powdered sugar mixed with lemon juice) and dust with powdered sugar. Slice into squares and dig in!

Recipe tips

Below are some common lemon cheesecake bar questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I make this recipe dairy-free?

If you prefer dairy-free baking, you can still enjoy this ever-delicious cheesecake recipe. 

You’ll just need a few clever substitutions… 

Swap out your Neufchatel cheese with a dairy-free cream cheese. I like working with Violife creamy blocks because their flavor and texture are incredibly similar to the real thing. 

You’ll also need dairy-free butter and plain dairy-free yogurt.

How should I serve lemon cheesecake bars? 

Always serve these graham cracker cheesecake bars chilled. I prepared this recipe with a drizzle of lemon glaze and a dusting of powdered sugar, though you can get creative with the toppings.

More delicious toppings ideas include:

• Fresh berries
• Crushed nuts
• Whipped cream
• Berry coulis
• Lemon zest
• A drizzle of honey

How do I make this recipe gluten-free?

This recipe is nearly gluten-free on its own! All you’ll need is to substitute your graham crackers for a gluten-free variety. 

Try these Schar Honeygrahams or these Kinnikinnick Graham Style Crumbs. 

Storing leftovers

Add any leftover lemon cheesecake bars to an airtight container and store them in the refrigerator. They’ll last for up to five days in the fridge. 

This recipe also freezes really well. Layer bars in an airtight container with parchment paper between each layer to prevent sticking. Freeze for 2-3 months. 

If you liked this recipe, you’ll want to try these!

Are you in the mood for more yummy desserts (aren’t we all)? Thankfully, I have plenty more sweets for you to try:

• Frozen Peanut Butter S’mores
• Healthy Chocolate Lava Cake Recipe
• Best Ever Cinnamon Rolls
• Lemon Ricotta Cookies
• Healthy Cookie Skillet

Recipe by Erin Morrissey and Photos by The Mindful Hapa