These lemon cheesecake bars are lightened up and lower in calories. The cheesecake filling is made of Greek Yogurt instead of cream cheese and has a zesty lemon flavor to them. Cut them into even slices and serve them at any gathering where food is involved.
Don't get me started on artificial sweeteners. There is a war going on about that on different weight watcher sites right now and people are either for or against them. If you wish to replace this sugar with some type of artificial sweetener please look up whatever it is you use and find out, because I honestly have no clue, Sorry! Oh yeah, and I'm sorry my recipe isn't 0 points, but I promise you it is still good! These cheesecake bars are only 3 smart points a piece and it makes a total of 12 servings, cut them into 12 equal portions and top them off with fruit, caramel sauce, chocolate sauce, etc. I'm going to try making different flavors with this base recipe.
Is anybody else sick of Winter yet? I know I am. Yesterday it felt like Spring here and it was 40 degrees. Today, it's blowing snow and freezing out. The only good thing happening right now is that it is starting to get lighter out every day and that allows me to post a picture of my dinner on Instagram. Oh the little things in life that makes me happy. LOL.
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Ingredients in Lemon Cheesecake Bars
- 3 graham cracker sheets
- 1 tablespoon of light butter
- 4 eggs
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups plain Greek Yogurt (whole or 2%)
- 1 teaspoon lemon extract (or 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest)
How to Make Lemon Cheesecake Bars
- Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl and add the melted butter.
- Or crush the graham crackers in a ziploc bag and crush them with a rolling pin.
- In a medium bowl add the greek yogurt and sugar. Stir until combined then add in 4 eggs, cornstarch, salt, vanilla extract, and lemon extract.
- Place the graham cracker crumbs into an 8X8 in pan pressing down on them to cover the whole pan. Then pour the cheesecake batter over the crumbs. Give it a shake a couple of times on the table to make sure the batter is evenly distributed over the crust. Bake at 300 for 60 minutes.
- Garnish the cheesecake with any type of fruit you'd like.
Frequently Asked Questions and Tips
If you're looking for a little extra lemon twist, try adding some lemon curd on top of the cheesecake bars.
Use some parchment paper on the bottom of the pan for easy clean up and so that you can just lift the bars out of the pan to cut them.
How to store leftovers: Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container before putting it in the freezer or refrigerator.
These cheesecake bars can be prepped the day ahead.
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
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Lemon Cheesecake Bars - 3 SP
- Prep Time: 20min
- Cook Time: 60 min
- Total Time: 60 min
- Yield: 12 1x
- Category: Medium
- Method: Oven
- Cuisine: American
Description
These lemon cheesecake bars are lightened up and lower in calories. The cheesecake filling is made of Greek Yogurt instead of cream cheese and has a zesty lemon flavor to them
Ingredients
- 3 graham cracker sheets
- 1 tablespoon of light butter
- 4 eggs
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups plain Greek Yogurt (whole or 2%)
- 1 teaspoon lemon extract (or 1 tablespoon of lemon juice, and 1 tsp of lemon zest)
Instructions
- Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl and add the melted butter.
- Or crush the graham crackers in a ziploc bag and crush them with a rolling pin.
- In a medium bowl add the greek yogurt and sugar. Stir until combined then add in 4 eggs, cornstarch, salt, vanilla extract, and lemon extract.
- Place the graham cracker crumbs into an 8X8 in pan pressing down on them to cover the whole pan. Then pour the cheesecake batter over the crumbs. Give it a shake a couple of times on the table to make sure the batter is evenly distributed over the crust. Bake at 300 for 60 minutes.
- Garnish the cheesecake with any type of fruit you'd like.
Notes
myWW points: Blue Points: 5; Green Points: 5; Purple Points: 3
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website.
Nutrition
- Serving Size: 1
- Calories: 67
- Sugar: 6
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 7
- Protein: 5
Cathy says
Verdict: delicious! Five stars! I used fat free Greek yogurt, quarter cup sugar, we were out of Graham’s so I crushed a quarter cup ofKInd peanut butter granola for the base. Lined an 8x8 square pan with parchment. Sprinkled in the granola (no butter). Poured the yogurt/eggs/sugar/vanilla/cornstarch (I skipped the lemon) mixture on top. Baked 1 hour at 300F. Slightly rise, lemony looking. Let cool one hour. Cut into 12 squares.
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Points:2 points for one square, 3points for two squares.
Cathy says
I’m so excited to find your recipe that skips the fake stuff!, I willl try it tonight with gluten free grahams and fat free Greek yogurt so everyone in my family can enjoy, I’ll report back...
maria says
Thank you for posting a low-point recipe with real sugar 🙂 I try to avoid any artificial sweeteners as well.
This site says
No, the sugar just goes into the cheesecake batter, not the crust.
Jenna says
No I haven't try that yet. Let me know how it is.
Judy says
These look so good! Has anyone tried using zero fat, plain greek yoghurt? Just ran it through the WW app, and using all other ingredients as is, and regular butter, the bars are only 2 points each. I"m going to give it a try.
Jenna says
Recipe fixed. Thanks.
Marcie says
The recipe says sugar goes in both.
Jenna says
No, the sugar just goes into the cheesecake batter, not the crust.
Lisa says
Hi, is the sugar supposed to be divided between the crust and the filling? If so how is it divided?
Thanks