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To make these tasty Baked Greek Yogurt Cheesecake Bars, you need a few simple ingredients. Here’s the list: - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar - 2 cups plain Greek yogurt - 1 cup cream cheese, softened - 3/4 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons lemon juice - Pinch of salt You will notice that Greek yogurt makes these bars creamy and rich. The cream cheese adds to the smooth texture, while the lemon zest and juice give a bright flavor. The crust, made from graham crackers, adds a nice crunch that contrasts perfectly with the creamy filling. Each ingredient plays a key role in making this dessert special. Gather these items before you start cooking. It makes the process easier and more fun! You can find most of these ingredients at your local store. If you prefer, you can also shop online. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms, line a 9x9 inch baking dish with parchment paper. Leave some paper hanging over the edges. This will help you lift the bars out later. In a medium bowl, mix together 2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of sugar. Stir until the crumbs are well coated with butter. This mixture should feel a bit like wet sand. Press it firmly into the bottom of your baking dish. Make sure it forms an even layer. Place the crust in the preheated oven. Bake for about 10 minutes until it sets and turns a light golden color. Once done, take it out and let it cool slightly. This cooling helps the cheesecake filling not to melt the crust. In a large mixing bowl, combine 2 cups of plain Greek yogurt, 1 cup of softened cream cheese, and 3/4 cup of sugar. Use an electric mixer to blend these ingredients until they are smooth and creamy. Ensuring there are no lumps is important for a silky filling. Now, add 3 large eggs to the mixture one at a time. Mix on low speed after each addition until just combined. Next, stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice. Add a pinch of salt, then mix until everything is smooth and well blended. Pour the cheesecake filling over the cooled crust. Use a spatula to spread it evenly. Place the dish back in the oven. Bake for about 30 to 35 minutes. The edges should be set, while the center has a slight jiggle. After baking, remove the cheesecake bars from the oven. Let them cool at room temperature for about 1 hour. Then, refrigerate for at least 3 hours or overnight. This chilling step is crucial for perfect texture. When ready to serve, lift the bars out using the parchment overhang. Cut into squares and serve cold for the best flavor. To make the best cheesecake bars, start with softened cream cheese. Cold cream cheese will create lumps. I leave my cream cheese out for about 30 minutes before mixing. This small step helps you achieve a smooth filling. When mixing, use a medium speed on your mixer. Mix until the cheese, yogurt, and sugar blend well. Scrape the bowl often to avoid lumps. Be careful not to overmix once you add the eggs. Too much mixing can cause air bubbles, which may crack your bars. For a tasty twist, pair the bars with fresh fruits. Berries, cherries, or peaches work well. You can also drizzle fruit sauces on top. A simple berry compote adds a nice touch. When serving, cut the bars into even squares. Use a sharp knife for clean edges. Wipe the knife between cuts to keep them neat. For a fun presentation, serve each square on a colorful plate. Add a sprig of mint for a pop of color. {{image_2}} You can add different flavors to make these cheesecake bars more fun. Try almond or coconut extract for a new twist. Just use about half a teaspoon of extract. If you like chocolate, mix in some chocolate chips. You can also fold in fresh fruit like berries or banana slices. These add a burst of flavor and color to your bars. Want to make a lighter version? You can swap regular cream cheese for low-fat cream cheese. For less sugar, use a sugar substitute like stevia. You can also use honey or maple syrup for a sweet touch. For the crust, try nut-based crusts made from almonds or pecans. Oat-based crusts are a great choice too. They add a nice texture and are healthier options. After making your Baked Greek Yogurt Cheesecake Bars, you need to store them right. Place the bars in an airtight container. If you do not have one, use plastic wrap. Keep them in the refrigerator. They stay fresh for about five days. The cool air keeps them creamy and tasty. You can freeze cheesecake bars if you want to save some for later. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to three months. When you are ready to eat one, take it out of the freezer. Let it thaw in the fridge for a few hours. This helps maintain its rich and creamy texture. Enjoy your delicious bars straight from the fridge! Yes, you can. Use extra Greek yogurt instead. This makes the bars lighter. You can also use mascarpone cheese. It gives a nice creaminess. Both options work well in this recipe. Look for the edges to set. The center should jiggle a bit. If the edges are firm and the center is slightly soft, it is done. A toothpick should come out clean when inserted near the edge. Yes, you can use flavored yogurt. This adds a twist to the taste. Just be careful with sweetness. You might want to cut back on added sugar. Flavors like vanilla or lemon work great. Use a sharp knife for clean cuts. Dip the knife in hot water, then wipe it dry. This helps create smooth edges. Cut into even squares for the best look. Enjoy your beautiful cheesecake bars! In this post, we explored how to make delicious cheesecake bars using simple ingredients. From preparing the crust to creating the filling, each step is key to success. Remember to use softened cream cheese for a smooth texture and let the bars cool properly. With tips for variations and storage, you can keep these treats fresh and tasty. Enjoy the process and have fun customizing your bars to fit your taste! Your cheesecake bars will impress everyone who tries them.

Baked Greek Yogurt Cheesecake Bars

Indulge in these delicious Baked Greek Yogurt Cheesecake Bars that combine creamy yogurt with a zesty lemon twist! Perfect for any occasion, these bars are easy to make and sure to impress. With a buttery graham cracker crust and a rich, smooth filling, they’re a healthier twist on traditional cheesecake. Ready to treat yourself? Click through to discover the full recipe and elevate your dessert game!
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Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

2 cups plain Greek yogurt

1 cup cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons lemon juice

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.

      Bake the Crust: Bake the crust in the preheated oven for about 10 minutes, or until set and lightly golden. Remove from oven and allow to cool slightly.

        Make the Cheesecake Filling: In a large mixing bowl, combine the Greek yogurt, cream cheese, and 3/4 cup sugar. Beat with an electric mixer until smooth and creamy without any lumps.

          Add Eggs and Flavorings: Add the eggs one at a time, mixing on low speed until just combined after each addition. Then, add in the vanilla extract, lemon zest, lemon juice, and a pinch of salt. Mix until fully incorporated and smooth.

            Combine and Pour: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

              Bake the Bars: Return the dish to the oven and bake for about 30-35 minutes, or until the edges are set and the center has a slight jiggle.

                Cool Down: Once done, remove the cheesecake bars from the oven and let them cool at room temperature for about 1 hour. Then refrigerate for at least 3 hours or overnight to allow them to set completely.

                  Serve: Once well chilled, use the parchment overhang to lift the cheesecake bars out of the dish. Cut into squares and serve chilled.

                    - Prep Time: 15 minutes | Total Time: 4 hours (includes chilling) | Servings: 16 squares