These Lemon Curd Yogurt Cheesecake Bars are the perfect blend of creamy cheesecake and tangy lemon curd, all atop a buttery graham cracker crust. The addition of Greek yogurt in the cheesecake filling adds a delightful tang and lightness to these decadent bars, making them a refreshing dessert that’s sure to impress.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup Greek yogurt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
Instructions:
1. Prepare the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Mix the Crust Ingredients: In a medium-sized mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and stir until the mixture is well combined and resembles wet sand.
- Press the Crust: Firmly press the graham cracker mixture into the bottom of the prepared baking pan, creating an even layer. Use the bottom of a measuring cup or a glass to help pack it down.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Greek Yogurt and Sugar: Add the Greek yogurt, 3/4 cup of granulated sugar, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
- Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest until evenly distributed throughout the batter.
3. Assemble and Bake:
- Pour the Filling Over the Crust: Pour the cheesecake filling over the slightly cooled crust, spreading it out evenly with a spatula.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 25-30 minutes, or until the center is just set and slightly jiggly. Avoid overbaking, as this can cause the cheesecake to crack.
- Cool: Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
4. Prepare the Lemon Curd:
- Whisk Together Ingredients: In a medium saucepan, whisk together the lemon juice, lemon zest, 3/4 cup of granulated sugar, and the eggs.
- Cook the Lemon Curd: Place the saucepan over medium heat and add the cubed butter. Cook the mixture, whisking constantly, until the butter has melted and the curd thickens, about 5-7 minutes. The curd is ready when it coats the back of a spoon.
- Strain (Optional): For an extra smooth curd, you can strain the mixture through a fine-mesh sieve to remove any bits of cooked egg or zest.
- Cool the Lemon Curd: Transfer the lemon curd to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.
5. Assemble the Cheesecake Bars:
- Spread Lemon Curd: Once the cheesecake has fully chilled, spread the cooled lemon curd evenly over the top of the cheesecake layer.
- Chill Again: Return the assembled cheesecake bars to the refrigerator and chill for at least 1 hour, or until the lemon curd is set.
6. Serve:
- Slice and Serve: When ready to serve, use the parchment paper overhang to lift the bars out of the pan. Cut into squares using a sharp knife, wiping the knife clean between cuts for neat slices.
- Garnish (Optional): For an added touch, garnish each bar with a dollop of whipped cream, a sprinkle of lemon zest, or a few fresh berries.
Tips for Success:
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy cheesecake filling without lumps.
- Press the Crust Firmly: To avoid a crumbly crust, press the graham cracker mixture firmly into the pan. A flat-bottomed measuring cup works well for this.
- Avoid Overmixing: When adding the eggs to the cheesecake filling, mix on low speed and only until just combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
Why You’ll Love These Lemon Curd Yogurt Cheesecake Bars:
- Balanced Flavors: The tanginess of the Greek yogurt and lemon curd perfectly complements the creamy cheesecake, creating a balanced and refreshing dessert.
- Versatile and Crowd-Pleasing: These bars are great for any occasion, whether it’s a casual gathering or a special celebration.
- Simple to Make: With straightforward steps and ingredients, these cheesecake bars are accessible even for novice bakers.
Enjoy these delightful Lemon Curd Yogurt Cheesecake Bars as a zesty, creamy treat that’s sure to impress!
