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Lemon Cheesecake Yogurt Bars with Shortbread Crust

Amanda Cooks & Styles
Prep Time 10 mins
Cook Time 45 mins
3 hrs
Total Time 55 mins
Course Dessert
Cuisine American


For the lemon cheesecake:

  • 5 oz cream cheese softened
  • 1 lemon juiced (about 1/4 cup)
  • 2 tsp lemon zest
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1/4 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract

For the crust:

  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • pinch salt


  • Preheat oven to 325 degrees.
  • First, make the crust. Add all ingredients to a small bowl and mix to combine. Mixture will be slightly thick and is okay if it's slightly crumbly.
  • Line an 8x8 baking dish with parchment paper and press the shortbread crust evenly into the bottom of the dish. Bake for 18 minutes or until very slightly golden yellow.
  • While the crust is cooking, make the filling. Beat cream cheese, greek yogurt and sour cream in a large bowl until smooth. Add remaining ingredients and mix until combined.
  • When the crust is done baking, reduce heat to 300 degrees. Pour the lemon cheesecake mixture evenly on top of the crust. Place back in the oven and bake for 25 minutes. Bars are ready when the top is firm and doesn't jiggle. When done, remove from the oven and let cool completely. Place in the fridge for about 2-3 hours until very cold. Sprinkle tops with powdered sugar (optional) and serve. Enjoy!


Notes: These bars will last in the fridge for about 4-5 days in an airtight container. You can freeze the bars for up to 3 months. Simply thaw in the fridge overnight.
Keyword easy dessert, lemon bars, lemon cheesecake bars, lemon cheesecake yogurt bars, spring dessert, summer dessert