Light Lemon Cheesecake Bars

This bright and creamy dessert combines the perfect balance of tangy lemon and smooth cheesecake on a buttery graham cracker crust. The lightened-up version uses Neufchatel cheese and Greek yogurt for a less guilty indulgence that still satisfies your sweet tooth.

I first made these bars for a summer picnic when I wanted something lighter than traditional cheesecake. The plate was empty within minutes and I've been perfecting the recipe ever since. The combination of tangy lemon and creamy filling is simply irresistible.

Ingredients

• Graham crackers: for the perfect buttery crust foundation that complements the tangy filling
• Neufchatel cheese: creates the signature creamy texture with one-third less fat than regular cream cheese
• Greek yogurt: adds protein and creates an extra smooth texture while reducing the overall fat content
• Maple syrup: provides natural sweetness that balances the tart lemon beautifully
• Fresh lemon juice and zest: deliver bright authentic flavor that artificial flavorings cannot match
• Vanilla extract: rounds out the flavor profile and enhances the natural sweetness

How To Make Light Lemon Cheesecake Bars

Prepare the crust:

Process graham crackers with melted butter until they form fine crumbs. Press the mixture evenly into a parchment-lined baking dish and bake for 10 minutes at 350°F until lightly golden and fragrant. The pre-baking step ensures your crust stays crisp under the creamy filling.

Create the filling:

Beat together the softened Neufchatel cheese and Greek yogurt until completely smooth with no lumps. This step is crucial for the perfect texture. Add maple syrup, eggs, vanilla, lemon juice, zest and salt. Continue mixing until the batter is silky smooth, pausing occasionally to scrape down the sides of the bowl.

Bake to perfection:

Pour the cheesecake mixture onto the cooled crust and bake for 35-40 minutes. Look for edges that are set with a slight jiggle in the center. Overbaking will cause cracks and a drier texture, so watch carefully in the final minutes.

Cooling and setting:

Allow the cheesecake to cool gradually first on the counter for 45 minutes then refrigerate for at least an hour. This slow cooling process prevents cracks and allows the flavors to fully develop. Patience here is rewarded with the perfect texture.

Add the finishing touches:

Whisk together powdered sugar and lemon juice until smooth to create a tangy glaze. Drizzle over the chilled cheesecake before slicing into squares. A light dusting of powdered sugar adds both beauty and a touch of sweetness.

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My favorite part of this recipe is the bright pop of fresh lemon zest. I always add a bit extra because there's something magical about that intense citrus flavor against the creamy background. My family knows these bars are coming when they catch me zesting lemons in the kitchen, and they hover nearby hoping to snag the first piece.

Perfect Make-Ahead Dessert

These bars actually taste better after a night in the refrigerator. The flavors meld and intensify while the texture becomes perfectly firm yet creamy. This makes them ideal for entertaining since you can prepare them entirely the day before your event. Simply add the glaze just before serving for the freshest presentation.

Simple Ingredient Swaps

If you're looking to make substitutions, this recipe is wonderfully flexible. Regular cream cheese works perfectly if you can't find Neufchatel. Honey can replace maple syrup for a different flavor profile. For a dairy-free version, try dairy-free cream cheese and coconut yogurt though the texture will be slightly different. The lemon is essential, but lime can create an equally delicious variation with a different citrus note.

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Serving Suggestions

These light lemon cheesecake bars are versatile enough to fit many occasions. For an elegant dessert, serve each bar on a small plate with a dollop of lightly sweetened whipped cream and fresh berries. For casual gatherings, arrange them on a platter with other bite-sized desserts. They pair beautifully with tea or coffee, and surprisingly well with a glass of prosecco or champagne for special celebrations.

Storage Tips

Store these bars in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop over the first 48 hours. For longer storage, these bars freeze beautifully. Place them on a baking sheet until frozen solid, then wrap individually in plastic wrap and store in a freezer container for up to 3 months. Thaw overnight in the refrigerator for the best texture.

Frequently Asked Questions

→ Can I use regular cream cheese instead of Neufchatel?

Yes, regular cream cheese can be substituted for Neufchatel cheese. It will result in a richer texture with similar flavor.

→ How do I know when the bars are done baking?

The cheesecake is done when the edges are set and the center is slightly jiggly. Avoid overbaking for best results.

→ Can I make these lemon bars ahead of time?

Yes, these bars can be made the day before and stored in the refrigerator. Add the glaze just before serving for freshness.

→ Is there a substitute for the graham cracker crust?

If you prefer, you can use crushed cookies like digestive biscuits or vanilla wafers as a substitute for graham crackers.

→ What’s the best way to serve these bars?

Serve chilled with a fresh dusting of powdered sugar and a drizzle of lemon glaze. They’re perfect as a standalone dessert or paired with tea.

→ How should I store leftover cheesecake bars?

Store leftover bars in an airtight container in the refrigerator for up to three days. They can also be frozen for longer storage.