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!

Follow my recipe to make these delicious, zingy lemon curd 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

Equipment

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.

Overhead shot of digestive biscuits crumbs with spoon in a square loose-bottomed straight-sided tin

Press down firmly to create an even base, then place in the fridge to chill.

Overhead shot of digestive biscuits crust in a square loose-bottomed straight-sided tin and a spoon on the side

To make the filling

In a bowl, combine the cream cheese, yogurt and vanilla.

Overhead shot of cream cheese, yogurt, and vanilla in a clear bowl surrounded by a mixer and empty bowl

Whisk until thick.

Overhead shot of whisked cream cheese, yogurt and vanilla in a clear bowl surrounded by a mixer and empty bowl

Add the sugar and whisk again.

Overhead shot of sugar on top of cream cheese mixture in a clear bowl surrounded by a mixer and empty bowl

Tip the filling into the tin.

Overhead shot of cream cheese mixture on top of digestive biscuits crust in a square loose-bottomed straight-sided tin surrounded by a mixer, jar, and spoon

Level off and return the tin to the fridge.

"Overhead shot
of cream cheese mixture in a square loose-bottomed straight-sided tin surrounded by a mixer, jar, and spoon"

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.

"Overhead shot
of lemon juice, lemon rind, butter and sugar in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer"

Heat gently over a pan of simmering water until the butter has melted.

Overhead shot of melted butter in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

Add the room temperature eggs and whisk until fully combined.

Overhead shot of whisked eggs with whisk in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

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.

Overhead shot of wooden spoon below egg mixture in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

Leave to cool completely. It will thicken further.

Overhead shot of wooden spoon in egg mixture in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

To bring together

Spoon the curd into the tin.

Overhead shot of cream cheese filling topped with lemon curd in a square tin surrounded by lemons, jar, mixer, and lemon squeezer

Level off and return to the fridge to firm up overnight.

Overhead shot of Lemon curd yogurt cheesecake in a square tin surrounded by lemons, jar, mixer, and lemon squeezer

Cut into bars to serve.

Cut the lemon curd yogurt cheesecake into bars and serve!

Is cheesecake one of your favourite desserts? Which flavours are your favourite?

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4.7 from 23 votes

Lemon Curd Yogurt Cheesecake Bars Recipe

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!

Prep Time30

Cook Time10

Total Time40

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 16 bars

Author: Emily Leary

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

Equipment

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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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"Graphic with text ZING! QUICK RECIPE
STEP-BY-STEP GUIDE below collage of overhead shot of cream cheese mixture on top of digestive biscuits crust in a square tin, Lemon curd yogurt cheesecake bars, and lemon curd with website URL below"

Graphic with text LEMON CURD YOGURT CHEESECAKE BARS below side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries on the side

Graphic with text LEMON CURD YOGURT CHEESECAKE BARS above side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries on the side

Graphic with text LEMON CURD YOGURT CHEESECAKE BARS step-by-step guide above side angle shot of Lemon curd yogurt cheesecake bars served on wooden plate with strawberries raspberries on the side

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.

Extra Special No-Bake Coconut Cheesecake Recipe

A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special no bake coconut cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.

Get the recipe

Strawberry no-bake cheesecake shots recipe

Adorable, super-delicious and quick to make strawberry cheesecakes in mini jars. They can be enjoyed immediately, popped in the fridge for later, or taken on a picnic!

Get the recipe

Salted Caramel Cheesecake Recipe

A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of salted caramel, while caramel popcorn brings the crunch.

Get the recipe

Baileys Cheesecake Recipe (No-Bake!)

Creamy, decadent Baileys cheesecake with flecks of creamy milk chocolate.

Get the recipe

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Comments

4.74 from 23 votes (6 ratings without comment)

Ingredients

For the base

For the cheesecake filling

For the lemon curd (or a store bought jar)

Equipment

Instructions

To make the base

To make the filling

To make the lemon curd

To bring together

Print for later

Lemon Curd Yogurt Cheesecake Bars Recipe

Ingredients

For the base

For the cheesecake filling

For the lemon curd (or a store bought jar)

Equipment

Instructions

To make the base

To make the filling

To make the lemon curd (If you’re using a jar of curd, skip to 'To bring together')

To bring together

Video

Nutrition

Pin for later

More great cheesecake recipes to try

Have you got my book?

Reader Interactions

Comments

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