Go Back
–+ servings
A slice of Greek Yogurt Lemon Bars on a plate, topped with a fresh lemon slice and blueberries, with a bite taken out to reveal the creamy filling.

Greek Yogurt Lemon Bars

No ratings yet
These creamy, tangy Greek Yogurt Lemon Bars are perfectly balanced, offering the ideal balance of tart lemon and smooth yogurt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Servings: 12 Bars
Course: Dessert
Cuisine: American, Mediterranean
Calories: 158
Ingredients Method Nutrition Notes

Ingredients
  

For the crust:
  • 1 cup 120g graham cracker crumbs (about 8 full-sheet graham crackers)
  • 1 tablespoon 12g granulated sugar (for sweetness)
  • 3 tablespoons 43g unsalted butter melted (or melted coconut oil)
For the filling:
  • 6 ounces 170g brick cream cheese softened to room temperature (ensures smooth texture)
  • ¾ cup 181g plain nonfat or low-fat Greek yogurt at room temperature (adds creaminess)
  • 2 large eggs at room temperature (helps bind the mixture)
  • 1 large egg yolk at room temperature adds richness
  • ⅓ cup 67g granulated sugar (balances tartness)
  • ⅓ cup 80ml fresh lemon juice (about 2–3 lemons provides acidity)
  • 1 tablespoon lemon zest for intense lemon flavor
  • 1 teaspoon pure vanilla extract adds depth
  • Optional garnish: lemon slices and fresh blueberries for serving

Method
 

  1. Preheat oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until well-mixed. Press the mixture evenly into the prepared pan.
  3. Bake for 8 minutes. Remove from the oven and set aside to cool slightly.
  4. In a large bowl, beat the cream cheese with a handheld or stand mixer on high speed until smooth, about 1 minute.
  5. Add yogurt and continue beating on medium-high speed until fully combined. Scrape down the sides of the bowl as needed.
  6. Beat in the eggs and egg yolk until smooth.
  7. Add sugar, lemon juice, lemon zest, and vanilla extract. Beat until no lumps remain and mixture is smooth.
  8. Pour the filling over the slightly warm crust. Bake for 34–38 minutes, until the middle is just set but slightly jiggly.
  9. Cool for 1 hour at room temperature, then transfer to the refrigerator. Chill for 3–4 hours or overnight.
  10. Once chilled, lift the bars out of the pan using the parchment paper. Cut into 12 bars with a sharp knife.

Nutrition

Serving: 1BarCalories: 158kcalCarbohydrates: 16.8gProtein: 4.7gFat: 8.1gSaturated Fat: 4.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.5gCholesterol: 64mgSodium: 136.1mgPotassium: 85mgFiber: 0.3gSugar: 10.7gVitamin A: 6IUVitamin C: 25mgCalcium: 5mgIron: 2mg

Notes

These Greek Yogurt Lemon Bars are the perfect dessert for any occasion. They strike the perfect balance of tart lemon flavor and creamy Greek yogurt. Make ahead for easy prep!

Tried this recipe?

Let us know how it was!