The bright, lemon flavor of these creamy Lemon Greek Yogurt Cheesecake Bars will put a smile on your face! All Rights Reserved | Design by Purr. Scrape down the sides of the bowl with a spatula, so that all the yogurt is mixed in. Next time I have a piece, I won’t be in such a hurry and I’ll cut up some fruit for the top. Cheesecake with Greek yogurt and lemon. These skinny lemon blueberry cheesecake bars are lightened up using greek yogurt and less sugar. For the crust: Graham crackers, coconut oil and light brown sugar. Step 6 Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Combine the following in a food processor: Greek yogurt, cream cheese, eggs, sugar, flour, vanilla extract, and lemon zest. How much is the 3 cups of yoghurt in grams or ounces? May 21, 2019 - Creamy Lemon Greek Yogurt Cheesecake Bars with a shortbread crust. Reduce oven temperature to 325 degrees F. Wash out the mixer bowl and return it to the stand mixer. Greek yogurt: To make these cheesecakes a little healthier I swapped some of the cream cheese for Greek yogurt… Using your one and only Instant Pot or oven. I’m ready for short sleeves and sandals! This site contains affiliate links. Subscribe and receive FREE weekly meal plans plus my best tips eBook. It’s practically health food, right?! Okay, maybe you will. I’m so glad that spring is finally here! 1 - Greek yogurt. For the crust: Graham crackers, coconut oil and light brown sugar. I would use 2% if you don’t want to use the full fat version. In a small bowl combine the gelatin with the lemon juice and boiling water. Drizzle in the melted butter and pulse again until the crumbs are moist and stick together when pressed between your fingers. Line a strainer with some cheesecloth or a coffee filter. Add in the Greek yogurt, sugar and pinch of salt and beat again until smooth, scraping down the sides and bottom of the bowl as needed. These cheesecake bars look super yummy! Greek Yogurt Lemon Cheesecake Bars Spoonful of Flavor salt, unsalted butter, cream cheese, granulated sugar, all purpose flour and 6 more Triple Chocolate Cheesecake Yummly eggs, sour cream, butter, … Spread this mixture into glass cups and lightly press to be the base for your Place the graham crackers in the bowl of a food processor and pulse until finely ground. For the crust, you could cut the butter into the shortbread crust with a pastry cutter, or make a graham cracker crust. Greek yogurt: To make these cheesecakes a little healthier I swapped some of the cream cheese for Greek yogurt. https://spoonfulsofgermany.com/german-cheesecake-with-greek-yogurt I totally crave lemon desserts this time of year. I can’t wait to try this recipe! Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, and lemon zest. Lemon cheesecake yogurt parfaits are creamy, tangy, little pots of bright lemon flavor with a crunchy, nutty, gluten free granola that is highly addictive. Trying to fit more exercise into your day? It’s the best of both worlds, as we don’t get tired of either endless hot or endless freezing temperatures. Here you'll find easy recipes for your Instant Pot and slow cooker, plus more wholesome, easy recipes that your family will love. Not only is this baked yogurt cheesecake recipe blessedly water-bath-free (I took a major shortcut by combining the ingredients in a food processor), it delivers the luscious, creamy indulgence the name “cheesecake” promises, but in a more balanced way. January and February are hard months, as the excitement of New Year’s goals wears off quickly (at least for me!) and replaced them with…Greek yogurt. I made this and couldn’t get over how refreshing it was! Stir in yogurt… Preheat oven to 350 degrees F. Spray an 8x8-inch square baking dish with cooking spray. I’m so happy to hear that these cheesecake bars were a hit! Add the yogurt and cheese mixture to the … Thes lemon Greek yogurt bars look so delicious- that tart flavor is to die for Pinning! What are you working on right now? Healthy enough for breakfast but indulgent enough for dessert, these are the perfect spring treat. Once they are partly combined, add the 3/4 cup sugar and blend until … Definitely pinning it! This Easy Keto Yogurt Cheesecake with only 2 ingredients is the quickest homemade Keto Cheesecake done in 40 minutes. Planning ahead is key. Store the bars in the refrigerator for up to 3 days. They are light, fluffy and delicious. You don’t need to double the amount of cheese, but yet the cake is filled with the creamiest texture and loaded with out-of-this-world flavor. Do you ever make something and you seriously just want to pat yourself on the back or give yourself a high five because it’s that awesome? Tall and Creamy Lemon Cheesecake. But this outstandingly creamy, citrusy cheesecake uses lower-fat cream cheese and fat-free Greek yogurt, which lightens up the density without compromising on taste or texture. If you haven’t, I think you’re gonna LOVE it. Also, like another commenter above mentioned, my cook time was longer. Trying to avoid processed, packaged foods? It’s easier to get outside for a walk or a run, we may want to do a little spring cleaning and organization, and healthier eating habits replace our cravings for winter comfort foods. Beat cream cheese and lemon rind together until softened. Love that you used Greek yogurt! Use it as a base for any other cheesecake… Fill a small skillet with water to a depth of 1/2-inch and place over medium heat. Greek yogurt adds just a little tang, but also makes for a cheesecake that is a bit lighter than one made with heavy cream. Try not to overmix … Pour the filling into … Lemon Cheesecake Bars are lightened up with greek yogurt to create a fluffy, delicious and subtly sweet dessert that everyone loves. Place bowl with gelatin in skillet and allow to warm; stir until gelatin dissolves (about 2 minutes). These bars are perfect for Easter! Pour the filling on top of the cooled graham cracker crust then place it on the middle rack of the oven. Slice and serve, topped with the blueberry … This Lemon Yogurt Pound Cake has a burst of flavor that will bring party to your taste buds! Place on a wire rack to cool slightly while you make the filling. butter, large eggs, sugar, sugar, lemon juice, brown sugar, lemon and 10 more. Be sure to use Greek yogurt, which is strained to be much thicker than regular yogurt. Whisk eggs thoroughly, strain through a sieve into the cream cheese mixture and beat … Up until I found this recipe, I hadn’t had cheesecake in over 10 years because it always made me feel so ill. Beat with the wire attachment for 2 minutes, until it becomes light, fluffy and creamy. Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, and lemon zest. But this outstandingly creamy, citrusy cheesecake uses lower-fat cream cheese and fat-free Greek yogurt, which lightens up the density without … Unsubscribe at any time. Do not over mix. The recipe calls for equal amounts of plain non-fat Greek yogurt and 1/3 less fat cream cheese. Allow the bars to cool completely before refrigerating them for at least 3 hours. Use fresh lemons for the best texture and flavor. This recipe was originally published in March 2016 and was updated May 2020. I kind of just want to face plant into it! We have always had good success with these cheesecake bars. I absolutely LOVE lemon desserts and this one looks incredible! To make cheesecake: Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. An easy dessert for Easter, Mother’s Day, or any spring occasion! If your cream cheese was softened enough I think you could mix this up by hand. No-fail, No-bake Lemon Cheesecake made with thick & creamy Greek yogurt #realfood Click To Tweet. When it’s warm and sunny like this, the first thing I crave are lemony desserts. Once March and April hit, though, goals seem more doable again. Hah! Mine took at least 50 minutes before I saw the inside part reach a consistency where the center only slightly jiggled. I used Greek yogurt instead of sour cream, reduced-fat cream cheese in place of full, and a more moderate quantity of eggs. When ready to serve, use the parchment overhang to carefully remove the bars from the pan. The texture of these will not be as good with fat free yogurt. Add melted butter; pulse to combine and press into the bottom of a greased 8-x-8-inch baking dish. I’m sorry to hear these did not work out for you. It’s naturally sweetened with maple syrup – just enough without going overboard on added sugars! This 3-step no fuss healthier No-Bake Lemon Yogurt Cheesecake is such a light and refreshing dessert to serve this summer. Lemony Yogurt Pound Cake Recipe is a moist, decadent lemon cake that is very delicious and easy to make. Zest and juice a lemon. Add in the lemon zest, juice and vanilla and beat until smooth. It will still look a bit crumbly. Cheesecake bars are a great alternative to baking a cheesecake. An easy dessert for Easter, Mother's Day, or any spring occasion! The cheesecake is made of two parts: graham cracker crust and filling (optional toppings below). These are the perfect dessert for Easter and spring. Can I still make this recipe with some elbow grease by just mixing by hand? 6 oz fat-free Chobani lemon Greek yogurt 2 large egg whites 4 tbsp lemon juice 1 tbsp lemon zest 1 tbsp all purpose flour for the crust/filling… then made a lemon curd from scratch – chilled … I love lemon desserts in the warmer months! I learned a lot about Meyer lemons too. Required fields are marked *, Sign me up for Kristine's Kitchen FREE Recipe Emails and eBook Downloads. Cheesecake bars will keep in the refrigerator for 3-4 days. I was thinking the same thing when I saw your cookies this afternoon! Thanks again for posting this recipe! They are so pretty with the berries and make a lovely lighter dessert for any spring occasion! No-fail, No-bake Lemon Cheesecake made with thick & creamy Greek yogurt #realfood Click To Tweet. Thanks Kristen for this recipe, cheesecakes are my guilty pleasures but I don’t tolerate cheese very well so this is a welcome change for me. Reduce oven to 325 degrees. Cream cheese: I used full fat cream cheese as it is so much richer and more flavorful, but you can use a low fat cheese if you prefer. Pour the cheesecake mixture on top of baked crust and spread into an even layer. Add in eggs one at a time, mixing on low-medium speed. Danae here from Recipe Runner. An easy dessert for Mother's Day, Easter, or any spring occasion! Your email address will not be published. Yay! Can you believe that yesterday was the first day of spring? Meanwhile, combine the yoghurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. They should be solid, not liquid at that point. Ingredients to make the cheesecake. Gotta love the lemon sweets! Transfer dough to prepared pan and use your fingers to press the dough into an even layer in the bottom of the pan. Let the crust cool while you make the filling. Hi, I’m Ashley! To make cheesecake: Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. That’s exactly what I was doing when I took my first bite of one of these bars. Pulse cream cheese, yogurt, sugar, Monin Lemon Syrup, vanilla extract, and salt in a food processor until smooth, scraping down sides of bowl with spatula as needed. Place Greek yogurt, sugar, and cornstarch in the mixer bowl and mix until well combined. This Greek Yogurt Cheesecake joins some of my other favorites: Cheesecake Cookies, White Chocolate Raspberry Cheesecake , Pumpkin Cheesecake Bars, Strawberry Cream Cheese Pie, Lemon Cream Pie, and Peanut Butter Pie. Beat with the wire attachment for 2 minutes, until it becomes light, fluffy and creamy. Thank you, Bethany! Add in the butter cubes and mix on low speed for 1 minute. Bake the crust in the oven for 6 to 7 minutes or until the edges start to turn golden brown. I’m trying to fit more movement into my busy days, as well as reach for healthy, nutrient-dense snacks when I get hungry throughout the day. EASY KETO INSTANT POT YOGURT CHEESECAKE. How have I never done this before? Stay a while and check out our recipes, tutorials and videos featuring meals the entire family will love! Process until the mixture is smooth and combined. This Healthy Honey Greek Yogurt Cheesecake is a great substitute for a traditional cheesecake or New York-style cheesecake – it’s MUCH lower in fat and it’s made with no refined sugar and only a bit of honey for sweetness. Add real lemons for fresh lemon flavor. I love that it’s a bit better for me, too. Bring a kettle of water to a boil. https://soreyfitness.com/recipes/single-serving-keto-cheesecake 6 oz fat-free Chobani lemon Greek yogurt 2 large egg whites 4 tbsp lemon juice 1 tbsp lemon zest 1 tbsp all purpose flour for the crust/filling… then made a lemon curd from scratch – chilled that and then swirled it on top of the filling before popping them in the oven for exactly 25 min (that was dead on for my oven). ▢ Welcome to Spoonful of Flavor, where you will find family friendly recipes and fun foodie travel destinations. cups full-fat or partial-fat Greek yogurt (not fat-free) ⅔ cup sugar. We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. I love and respect the emphasis that Spiros places on the quality of the ingredients. Hasn’t the weather been gorgeous this week? If you make a purchase through these links, I may receive a small commission, at no extra cost to you. . Add in the flour and beat until smooth. We won't send you spam. and summer seems so far off. This is one of my favorite recipes and I’m glad you enjoyed it! eggs, white whole wheat flour, cornstarch, lemon juice, lemon zest and 9 more. Or would the consistency be less smooth? Love all the sunshine. Kelly // The Pretty Bee: Allergy Friendly Eats. I have always been a fan of graham cracker crusts, so I used a recipe for that plus this recipe’s cheesecake part. . These lemon almond flour shortbread cookies are another lemon favorite! These cheesecake bars are gorgeous! Enter this cheesecake recipe. The last part is to add … I still treat myself to dessert every once in a while, and when I do I try to make it a healthier version. Creamy Greek Yogurt Cheesecake is the most deliciously rich cheesecake with cheese-like filling. These bars look fabulous! Have you tried Greek yogurt cheesecake? AND: because they contain Greek yogurt, you get some protein in your dessert, which helps to keep you feeling full and satisfied. Process until completely combined and smooth. It didn’t solidify in the oven, always stayed nearly fluid when we checked for ‘set’. Pour yogurt mixture over the cooled crust; cover with plastic wrap and refrigerate, 8 hours to overnight. Bake for 35-40 minutes, until cheesecake is just set. With Easter coming up soon, I thought you might need an easy, spring-y dessert recipe. Blog | Facebook | Twitter | Instagram | Pinterest. Lemon Greek Yogurt Cheesecake Bars Kristine's Kitchen. There is a slight tanginess from the yogurt, but all in all these are a delicious, healthier option when you want your cheesecake fix but don’t want to break your diet. The apricot topping adds a refreshing fruity flavor but is also optional. I am in the UK and don’t have American measurement cups. ▢ Starting the day with a healthy breakfast? How fun to hear that you are reading from Jamaica! Those recipes are some of my very favorites, but I have to say these Lemon Greek Yogurt Cheesecake Bars with a shortbread crust are my new favorite of the bunch. Put the yogurt in a mixer. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth. Cream cheese: I used full fat cream cheese as it is so much richer and more flavorful, but you can use a low fat cheese if you prefer. Lightened up, creamy and bursting with fresh lemon flavor, these Greek Yogurt Lemon Cheesecake Bars are the perfect dessert to make anytime! I will add that when I have made this, I couldn’t find full fat yogurt, so I used the highest fat yogurt I could find (which was Fage 2%). Pulse cream cheese, yogurt, sugar, Monin Lemon Syrup, vanilla extract, and salt in a food processor until smooth, scraping down sides of bowl with spatula as needed. In a food processor, pulse graham crackers until crumbs form. Preheat oven to 350˚. In a mixer fitted with a paddle attachment beat cream cheese at … Thanks. Made this yesterday but had to wait overnight to set and, had to taste this morning. These bars are figure friendly, skinny, light, healthier, whatever you want to call it, but with as rich and creamy as they taste, you’d never guess it! In a medium mixing bowl, mix together the cream cheese, sugar and vanilla until creamy. Everyone who makes these lemon cheesecake bars loves them and we know that you will too. Mix in the egg, lemon juice and flour, then gently fold in the yogurt.Stir in the stevia drops for a little extra sweet lemony taste if you like. Slice into 12 bars, top with fresh berries, and serve. Required fields are marked *. subscribe to get new recipes delivered via email: Preheat oven to 350 degrees. This recipe has zero cream cheese – that creamy cheesecake layer is all thanks to Greek yogurt. Greek Yogurt Lemon Cheesecake 1 1/3 c Graham or Maria's cookies, finely ground 5 T unsalted butter, melted 1 c + 1/4 c sugar 2 T cornstarch 3 c Fage Total Classic Greek plain yogurt*, room temp 4 lg eggs, beaten, room temp 1 T fine lemon zest (2 large lemons) 1/2 c + 1 c Umpqua traditional sour cream, room temp 1 vanilla bean, scraped, paste only Mix the ingredients until incorporated. I’m so glad to hear that you are excited to try them! ©2020 These sound so good! These cheesecake bars will be perfect! Turn mixer off, add the milk, and mix on medium-low speed until the dough holds together when you press it with your fingers, 1-2 minutes more. Learn how your comment data is processed. Add half of the sugar and beat for 1 minute on medium speed. Scrape down the sides of the bowl with a spatula, so that all the yogurt is mixed in. The winter hasn’t been too bad, but I’m ready for warmer weather. To make the filling, place the room temperature cream cheese in a food processor along with the lemon juice, vanilla, honey and Greek yogurt. Your email address will not be published. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special. Instead of apricots, you can also use other fruit (also frozen). I struggle with lactose intolerance, and I’ve happily found that my body can tolerate greek yogurt. Home » Desserts » Lemon Greek Yogurt Cheesecake Bars. It’s light, tangy, and will completely satisfy your cheesecake cravings! Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. They are light, refreshing and so good. Tara. https://reciperunner.com/greek-yogurt-lemon-cheesecake-bars Spray an 8x8 baking pan with cooking spray or line it with parchment paper. I’d love to know what kinds of recipes and posts can help you to meet your goals! 3 cups full fat Greek yogurt (2% will work but we prefer these with the full-fat yogurt) You can use full fat cream cheese, if desired. What?!?! cheesecake bars, greek yogurt cheesecake, lemon cheesecake, (2% will work but we prefer these with the full-fat yogurt), (you will need 2-3 medium lemons for zest and juice). There was an error submitting your subscription. Your email address will not be published. This site uses Akismet to reduce spam. Mar 22, 2019 - Creamy Lemon Greek Yogurt Cheesecake Bars with a shortbread crust. I made mine with Meyer lemons… yum! Please try again. Spiros Mariatos of Cheesycakes in Amsterdam, Holland and I did a Cook Live on Instagram and this is Spiro’s recipe for his famous ‘Greek’ cheesecake. . Step 2: Prepare the cheesecake by adding the cream cheese to the food processor.Process to soften the cream cheese, stopping to scrape the sides of the processor bowl a few times.