Light Lemon Cheesecake Bars

This light lemon cheesecake bar recipe delivers the perfect balance of tangy citrus and creamy sweetness on a buttery graham cracker crust. It satisfies that dessert craving without being overly heavy, making it ideal for spring gatherings or summer picnics.

I first made these bars for a family gathering when I needed something that would please both the cheesecake lovers and the citrus enthusiasts. Everyone asked for the recipe, and now they've become my signature dessert for spring and summer gatherings.

Ingredients

• Graham crackers: Form the perfect crisp, buttery base that complements the tangy filling
• Neufchatel cheese: Creates a lighter texture than traditional cream cheese while maintaining creaminess
• Greek yogurt: Adds protein and tanginess while reducing the overall fat content
• Maple syrup: Provides natural sweetness without refined sugar in the filling
• Fresh lemon juice and zest: Deliver bright, authentic citrus flavor
• Powdered sugar: Creates a sweet glaze that balances the tartness of the lemon

How To Make Light Lemon Cheesecake Bars

Prepare the crust:

Place graham crackers and melted butter in a food processor and pulse until you have fine crumbs. The mixture should hold together when pressed between your fingers but not be overly wet. Press firmly into the parchment-lined baking dish to create an even layer, and bake until lightly golden and fragrant.

Mix the filling:

Beat the softened Neufchatel cheese until completely smooth before adding other ingredients. This prevents lumps in your final product. Add yogurt, maple syrup, eggs, vanilla, lemon juice, zest, and salt, mixing thoroughly between additions. The filling should be silky smooth with visible lemon zest throughout.

Bake to perfection:

Pour the filling onto the cooled crust and bake until the edges are set but the center still has a slight jiggle. Avoid overbaking as this can cause cracks and a dry texture. The cheesecake will continue setting as it cools.

Chill thoroughly:

Allow the cheesecake to cool gradually at room temperature before refrigerating. This prevents sudden temperature changes that can cause cracking. A minimum of one hour in the refrigerator helps develop flavors and ensures clean slices.

Add the finishing touch:

Whisk together powdered sugar and lemon juice until smooth, then drizzle over the chilled bars just before serving for an extra burst of lemony sweetness.

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The fresh lemon zest is my secret weapon in this recipe. I always zest my lemons before juicing them, and I love watching guests try to identify that bright, aromatic quality that elevates these bars beyond ordinary cheesecake. My grandmother always said a good lemon dessert should make your mouth pucker just slightly before the sweetness follows.

Make-Ahead and Storage

These cheesecake bars actually improve with a longer chill time, making them perfect for preparing a day before your event. Store them in an airtight container in the refrigerator for up to five days. I recommend adding the glaze just before serving for the freshest appearance and flavor. If you need to store them longer, these bars freeze beautifully for up to three months when wrapped individually in plastic wrap and placed in a freezer bag.

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Perfect Substitutions

If you prefer a more traditional dessert, regular cream cheese works perfectly in place of Neufchatel. For a dairy-free version, plant-based cream cheese substitutes well, though the texture may be slightly different. The maple syrup can be replaced with honey or regular granulated sugar if preferred. I have found that lime juice and zest create an equally delicious variation when you want something different. For a gluten-free option, use gluten-free graham crackers or a mixture of almond flour and melted butter for the crust.

Serving Suggestions

These lemon cheesecake bars shine when served with fresh berries, particularly blueberries or raspberries, which complement the citrus notes beautifully. A dollop of lightly sweetened whipped cream adds an elegant touch for special occasions. For an extra special presentation, garnish with thin lemon slices or small sprigs of mint. I love serving these bars slightly chilled but not cold from the refrigerator, as this allows the flavors to fully develop.

Frequently Asked Questions

→ Can I use regular cream cheese instead of Neufchatel cheese?

Yes, you can use regular cream cheese as a substitute for Neufchatel cheese. The bars will have a slightly richer flavor and texture.

→ Can I make these bars ahead of time?

Yes, these bars can be made a day in advance. Store them in the refrigerator to maintain freshness.

→ Can I substitute the graham cracker crust?

Absolutely! You can use a different type of cookie crust, such as digestive biscuits or vanilla wafers, for a unique flavor.

→ How should I store leftover bars?

Store leftover bars in an airtight container in the refrigerator for up to 3-4 days for optimal freshness.

→ Can I freeze the cheesecake bars?

Yes, you can freeze the bars for up to a month. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.