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 recipe, healthy lemon bars recipe, 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 teaspoon 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 tablespoon for my lemon glaze.
- Lemon zest: 2 teaspoon 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:
- 8x8 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
Light Lemon Cheesecake Bars
Ingredients
Method
- Preheat oven to 350F. Line 8x8 baking dish with 2 rectangles of parchment paper (so it is hanging out on both sides and will help lift the cheesecake out) and nonstick spray.
- In a food processor, blend together graham crackers and melted butter until fine crumbles.
- Press into bottom of baking dish evenly and bake for 10 minutes. Let cool.
- While crust is baking, using a stand or hand mixer, blend together cream cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, lemon zest, and salt until well combined and smooth, scraping down sides as needed. If necessary, use an immersion blender to blend.
- Pour cheesecake batter into baking dish with crust.
- Bake for 35-40 minutes or until cheesecake is just slightly jiggly in the center. Let cool for 45 minutes on counter and then at least one hour in the fridge before serving.
- Make lemon glaze for on top and drizzle before serving. Dust with powdered sugar and slice into squares. Enjoy!
Molly says
I have made these a couple times and every time, they're a huge hit. I made them for Thanksgiving once and people even ate them over the pumpkin pie - they're that good!
Erin says
Hi Molly, so happy you all loved them! 🙂
Britni says
These bars are SO good! You have to have patience with the time it takes to cool (I’m guilty of usually always just wanting baked goods straight from the oven), but so worth it for the end result. Such a nice & light dessert that will be on repeat in our household
Erin says
Hi Britni, so happy you loved them so much!! 🙂
Linda says
Forgot to rate!
Erin says
Thank you! 🙂
Linda says
I make these last weekend. I thought I messed up as I didn't think they looked right. After looking at your pictures again, I realized mine looked the same!! These bars are really good. LOVE the lemon!
Erin says
Hi Linda, so glad you loved them! 🙂
Gina S says
Made these for some family and it was beloved by all! The perfect light and yummy dessert. Glad it’s easy to make GF for my celiac friends too, way to go Erin!!
Erin says
Hi Gina, so happy you loved them so much! 🙂
Paige Ryan says
Love these bars! So light and perfect for spring. I substituted GF graham cracker crumbs for the base, and also limes lemons- they turned out beautifully!
Thanks for the recipe! 🍋🟩
Erin says
Hi Paige, so glad you liked them and made them your own!! 🙂