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Greek Yogurt Lemon Cheesecake Bars (High Protein, Low Sugar) - Bright, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients
  

  • For the crust: 1 1/2 cups finely crushed graham crackers or digestive biscuits
  • 3 tablespoons granulated sweetener or sugar
  • 4 tablespoons melted butter (salted or unsalted)
  • Pinch of salt
  • For the filling: 8 ounces (225 g) light cream cheese, softened
  • 2 cups (about 500 g) plain 2% or nonfat Greek yogurt
  • 2 large eggs
  • 1/2 cup granulated sweetener or sugar, to taste
  • 2 tablespoons cornstarch (or arrowroot)
  • 1 tablespoon finely grated lemon zest (from 1–2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional topping: Extra lemon zest or thin lemon slices

Instructions
 

  • Prep the pan: Heat oven to 325°F (160°C). Line an 8x8-inch square pan with parchment, letting it hang over the sides for easy lifting.
  • Make the crust: Stir graham crumbs, sweetener, melted butter, and a pinch of salt until it resembles damp sand. Press firmly into the pan in an even layer. Bake for 8–10 minutes until set and lightly golden. Cool 5 minutes.
  • Beat the base: In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 1 minute. This prevents lumps.
  • Add the yogurt: Mix in Greek yogurt until fully blended and creamy.
  • Sweeten and thicken: Beat in sweetener, cornstarch, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth.
  • Eggs last: Add eggs and mix on low just until combined. Do not overbeat; you want minimal air.
  • Fill and bake: Pour filling over the crust. Tap the pan gently on the counter to pop bubbles. Bake 28–35 minutes, until edges are set and the center has a slight jiggle.
  • Cool slowly: Turn off the oven, crack the door, and let bars sit for 10 minutes. Then cool to room temperature.
  • Chill to set: Cover and refrigerate at least 4 hours, preferably overnight. Slice into 12–16 bars.
  • Garnish: Add a sprinkle of lemon zest or a thin lemon wheel before serving.