A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!
Cheesecake is a big favourite of mine, and the addition of a thick set yogurt adds a touch of tang and dreamy creaminess. It's thick, creamy, delicious and gloriously silky smooth.
These lemon curd yogurt cheesecake bars would make the perfect dessert for a summer picnic.
Here's the full recipe, complete with step-by-step photos. And if you love zingy lemon flavour, be sure to check out my incredible lemon drizzle cake next!
Ingredients
For the base
- 250 g (18 sheets) digestive biscuits (graham crackers)
- 100 g (7 tbsp) salted butter melted
For the cheesecake filling
- 70 g (6 tbsp) thick set yogurt
- 800 g (1.7 lb) full fat cream cheese
- 1 tsp vanilla extract
- 100 g (¾ cup) icing sugar (powdered sugar)
For the lemon curd (or a store bought jar)
- 4 unwaxed lemons (or 2 large) rind and juice
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 100 g (7 tbsp) salted butter
- 3 medium free range eggs
- 1 medium free range egg yolks
Instructions
To make the base
Smash the digestive biscuits to a fine crumb and combine with the melted butter. Tip them into your square, 25cm (10 inch) square loose-bottomed straight-sided tin.
Press down firmly to create an even base, then place in the fridge to chill.
To make the filling
In a bowl, combine the cream cheese, yogurt and vanilla.
Whisk until thick.
Add the sugar and whisk again.
Tip the filling into the tin.
Level off and return the tin to the fridge.
To make the lemon curd
(If you’re using a jar of curd, skip to 'To bring together')
Place the lemon juice, lemon rind, butter and sugar into a bowl.
Heat gently over a pan of simmering water until the butter has melted.
Add the room temperature eggs and whisk until fully combined.
Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
Leave to cool completely. It will thicken further.
To bring together
Spoon the curd into the tin.
Level off and return to the fridge to firm up overnight.
Cut into bars to serve.
Is cheesecake one of your favourite desserts? Which flavours are your favourite?
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Lemon Curd Yogurt Cheesecake Bars Recipe
Ingredients
For the base
- 250 g (18 sheets) digestive biscuits (graham crackers)
- 100 g (7 tbsp) salted butter melted
For the cheesecake filling
- 70 g (6 tbsp) thick set yogurt
- 800 g (1.7 lb) full fat cream cheese
- 1 tsp vanilla extract
- 100 g (¾ cup) icing sugar (powdered sugar)
For the lemon curd (or a store bought jar)
- 4 unwaxed lemons (or 2 large) rind and juice
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 100 g (7 tbsp) salted butter
- 3 medium free range eggs
- 1 medium free range egg yolks
Instructions
To make the base
- Smash the digestive biscuits to a fine crumb.
- Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.
- Add the melted butter and mix until combined.
- Press down firmly to create an even base, then place in the fridge to chill.
To make the filling
- In a bowl, whisk the cream cheese, yogurt and vanilla until thick.
- Add the sugar and whisk again.
- Tip the filling into the tin. Level off and return the tin to the fridge.
To make the lemon curd (If you’re using a jar of curd, skip to 'To bring together')
- Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
- Add the room temperature eggs and whisk until fully combined.
- Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
- Leave to cool completely. It will thicken further.
To bring together
- Spoon the curd into the tin, level off and return to the fridge to firm up overnight.
- Cut into bars to serve.
Video
Nutrition
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More great cheesecake recipes to try
If you loved this lemon curd yogurt cheesecake bars recipe, why not take a look at my other cheesecake recipes for inspiration?
Here are some of my favourites.
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KC says
I made this today with great success. I’d recommend straining the lemon curd after cooking, to remove any eggy bits.
Dimitar says
What if I use less creamy yogurt? Like 3% to 4% fat.
Emily Leary says
You'd probably find that it won't set enough to be sliceable so you'd have to alter the cream cheese to yogurt ratio of use a thickening agent like agar or gelatine.
Kerry Norris says
My goodness my mouth has been watering reading through all of this. I am gonna have to try making the . I’m not a very good baker but the recipe looks like something I could manage xx
Emily Leary says
Thank you! I'm sure that you'll be able to make these delicious cheesecake bars - let me know how you get on!
Ondo Lady says
Oh wow that looks so yummy and I am a fan of Oneken yoghurt.
Emily Leary says
Thank you! Yes, the yogurt is perfect for this recipe as it's so thick and deliciously creamy. I hope that you enjoy these cheesecake bars if you give them a go!
Elizabeth says
Oh heavens these sound amazing! I am such a big fan of lemon flavour and this dessert sounds perfect!
Emily Leary says
Thank you! I love lemons too and these lemon curd yogurt cheesecake bars are really delicious. Let me know if you give them a go!