Lemon Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
9 graham crackers, crushed
→ Cheesecake Bars
03 -
2 eggs
04 -
1/4 cup fresh lemon juice
05 -
1/2 cup maple syrup
06 -
2 blocks of soft Neufchatel cheese
07 -
1/2 cup plain Greek yogurt
08 -
2 tsp grated lemon zest
09 -
1 tsp vanilla extract
10 -
A pinch of salt
→ Lemon Glaze
11 -
2 tbsp lemon juice
12 -
1 cup powdered sugar
# Instructions:
01 -
Turn the oven on to 350°F (175°C). Spray a square 8x8 (20x20 cm) dish with nonstick oil and layer two strips of parchment paper across the bottom so they hang over the edges. That way, you can lift the bars out later without trouble.
02 -
Crush the graham crackers and mix with the melted butter till it clumps together nicely. Spread the mixture evenly over the bottom of your prepared pan, pressing it flat. Bake this for 10 minutes, then let it cool down.
03 -
Blend Neufchatel cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, zest, and salt with a hand or stand mixer until it's completely smooth. Scrape the sides of the bowl to make sure everything combines nicely. Use a handheld blender if you spot any chunks.
04 -
Pour your creamy filling over the cooled graham crust, smoothing it out if needed. Bake for 35-40 minutes until the center wobbles just a bit when you shake it. Leave it to cool at room temp for about 45 minutes, then move it to the fridge for at least an hour to chill.
05 -
Combine powdered sugar and lemon juice in a small bowl to get a smooth glaze. Drizzle this over the chilled cheesecake, dust on a bit of extra powdered sugar if you'd like, then cut the bars into squares and serve.
# Notes:
01 -
It’s key to let the cheesecake cool completely so the cuts are clean and neat.