Southeast Dairy Association - Lemon Greek yogurt cheesecake bars with berry swirl


Lemon Greek Yogurt Cheesecake Bars with Berry Swirl

Make these luscious cheesecake bars using Greek yogurt, low-fat cream cheese and fresh lemon juice. Add a decorative touch with a puréed strawberry swirl.
Prep Time20 mins
Cook Time35 mins
Total Time3 hrs 55 mins
Servings: 9


  • 8 graham cracker sheets
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1 cup 2% low-fat plain Greek yogurt
  • 1/2 cup granulated sugar
  • 4 ounces 1/3-less-fat fat cream cheese, softened
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • 3 tablespoons lemon juice
  • Zest of one lemon
  • 1 cup sliced raspberries or strawberries
  • 1 teaspoon granulated sugar


  • Preheat oven to 350˚.
  • In a food processor, pulse graham crackers until crumbs form. Add melted butter; pulse to combine and press into the bottom of a greased 8-x-8-inch baking dish. Wipe food processor clean; add eggs and remaining bar ingredients (not berries). Process just until smooth (do not over process). Pour mixture into pan on top of crust.
  • In a medium bowl, combine berries and sugar; cover with a paper towel and microwave for 90 seconds.
  • Pour berry mixture into clean food processor and process until smooth; let cool.
  • Pour berry mixture into 4-5 lines across filling in pan. Use a knife to swirl into top of filling.
  • Bake 35-40 minutes or until crust starts to pull away from edges of pan and edges of filling are mostly set (center will still be slightly jiggly).
  • Once cooled, place in refrigerator and chill 3-4 hours. Cut into bars and serve.
4.5/5 (4 Reviews)