Frozen Yogurt Lemon Cheesecake Bars -

Frozen Yogurt Lemon Cheesecake Bars

Looking for a refreshing dessert to beat the summer heat? Try these Zesty Frozen Yogurt Lemon Cheesecake Bars! Combining the creamy richness of cheesecake with a tangy lemon flavor and the lightness of frozen yogurt, these bars are sure to impress. The crunchy graham cracker crust adds the perfect texture contrast to the smooth filling. Ideal for summer gatherings or a cozy evening at home, this guilt-free treat lets you indulge without the calories. Enjoy the bright, zesty flavors and make it your go-to dessert this season!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Lemon Cheesecake Filling:

16 oz cream cheese, softened to room temperature

1 cup plain yogurt (choose Greek or regular based on your preference)

¾ cup granulated sugar

3 large eggs, at room temperature

1 cup freshly squeezed lemon juice (approximately 4-5 lemons)

Zest from 2 lemons

1 teaspoon vanilla extract

For the Topping:

1 cup whipped cream (can be store-bought or homemade)

Additional lemon zest and fresh berries for garnish

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Instructions

Prepare the Crust:

Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix thoroughly until the crumbs are fully coated with the butter. Press the mixture firmly into the bottom of a greased 9x13 inch baking pan to create an even crust. Bake in the preheated oven for about 10 minutes or until the crust is golden brown and fragrant. Once baked, remove from the oven and allow it to cool completely.

Make the Lemon Cheesecake Filling:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and continue beating until well combined and fluffy. Next, incorporate the plain yogurt and mix until fully blended. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Incorporate the Flavors:

Carefully stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract until the mixture is well combined. Make sure the batter is creamy and smooth, with no lumps.

Combine and Bake:

Pour the lemon cheesecake filling over the cooled crust, using a spatula to spread it evenly. Return the pan to the oven and bake for approximately 30-35 minutes, or until the edges are set while the center remains slightly jiggly. Don’t worry; the cheesecake will firm up as it cools.

Cool and Freeze:

Once baked, take the pan out of the oven and allow it to cool at room temperature. Once it has cooled completely, cover the baking pan tightly with plastic wrap and transfer it to the freezer. Freeze for at least 4 hours or overnight until completely solid.

Serve:

When you're ready to serve, remove the cheesecake bars from the freezer and let them sit at room temperature for about 10 minutes to soften slightly. Cut into squares and top each bar with a generous dollop of whipped cream, a sprinkling of lemon zest, and fresh berries for a vibrant touch.

Enjoy Your Frozen Treat!

These delicious bars are best enjoyed immediately after slicing, but they can also be stored in an airtight container in the freezer for up to a month for a refreshing dessert anytime.

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Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 bars