Healthier/a bit lighter than cheesecake, but still definitely dessert, these bars were a cheering bright flavor to push back the cold.

Ingredients:

Crust:

• 1 cup graham cracker crumbs (the original recipe said ~8 full-sheet graham crackers, but it only took 5 1/2 for me)
• 1 tablespoon granulated sugar
• 3 tablespoons unsalted butter, melted

Filling:

• 6 ounces reduced fat cream cheese, softened to room temperature (block, not from a tub)
• 3/4 cup plain nonfat or low-fat Greek yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup fresh lemon juice (2–3 lemons)
• 1 tablespoon lemon zest (I zested both lemons I used for juice, which was more than 1T, but more the more the merrier in this case)
• 1 teaspoon pure vanilla extract

optional for garnish: whipped cream and/or berries

To make the crust, first preheat the oven to 300 degrees and line an 8×8″ pan with parchment. In a medium bowl, stir together the crust ingredients. Pour into the lined pan and spread evenly, then press down gently. Bake for 8 minutes then set aside to cool.

Meanwhile, beat the cream cheese with a mixer on high until smooth and creamy, about a minute.

Add the yogurt and beat until well combined at medium-high, another minute.

Beat in the eggs/yolk.

Beat in the sugar, lemon juice and zest, and vanilla, making sure to scrape down the insides of the bowl.

Pour the filling into the crust.

Bake 34-38 minutes, until still somewhat jiggly but not still liquid.

Cool on a wire rack at room temperature for 1 hour, then refrigerate at least 3 hours, up to overnight.

When ready to serve, use the parchment to remove the bars from the pan and cut with a sharp knife, wiping down the knife between cuts if you care about nice edges. Serve with whipped cream and/or berries as desired. Store in the fridge for several days, or freeze and then thaw overnight in the fridge to keep for longer.

Greek Yogurt Lemon Bars

From Sally’s Baking Addiction.

Crust:

• 1 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• 3 tablespoons unsalted butter, melted

Filling:

• 6 ounces reduced fat cream cheese, softened to room temperature (block, not from a tub)
• 3/4 cup plain nonfat or low-fat Greek yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup fresh lemon juice (2–3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

optional for garnish: whipped cream and/or berries

 

To make the crust, first preheat the oven to 300 degrees and line an 8×8″ pan with parchment. In a medium bowl, stir together the crust ingredients. Pour into the lined pan and spread evenly, then press down gently. Bake for 8 minutes then set aside to cool.

Meanwhile, beat the cream cheese with a mixer on high until smooth and creamy, about a minute, then add the yogurt and beat until well combined at medium-high, another minute. Beat in the eggs/yolk, then the sugar, lemon juice and zest, and vanilla, making sure to scrape down the insides of the bowl after each step. Pour the filling into the crust and bake 34-38 minutes, until still somewhat jiggly but not still liquid. Cool on a wire rack at room temperature for 1 hour, then refrigerate at least 3 hours, up to overnight.

When ready to serve, use the parchment to remove the bars from the pan and cut with a sharp knife, wiping down the knife between cuts if you care about nice edges. Serve with whipped cream and/or berries as desired. Store in the fridge for several days, or freeze and then thaw overnight in the fridge to keep for longer.