Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, and lemon zest. What?!?! Add in the butter cubes and mix on low speed for 1 minute. As the weather warms up and summer approaches, I think many of us have a renewed energy to put towards healthy habits. Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, and lemon zest. Enjoy! . But this outstandingly creamy, citrusy cheesecake uses lower-fat cream cheese and fat-free Greek yogurt, which lightens up the density without compromising on taste or texture. Greek yogurt is so tangy and creamy it has to be delicious, and I’m in love with lemon desserts right now! You can top it with any berry you wish of course but we love how the blueberries work with the lemon: blackberries, strawberries or raspberries would all be great too! I can’t wait to try this recipe! 6 ounces ( 168g) brick-style light cream cheese, softened to room temperature Bake for 25 to 30 minutes or until the cheesecake is set, but the center is still a little jiggly, don’t overbake. Do not forget the lemon zest as the zest adds the most flavor. The bright, lemon flavor of these creamy Lemon Greek Yogurt Cheesecake Bars will put a smile on your face! They should be solid, not liquid at that point. Starting the day with a healthy breakfast? January and February are hard months, as the excitement of New Year’s goals wears off quickly (at least for me!) Perfect for when you’re craving something sweet, but want something a little lighter. With Easter coming up soon, I thought you might need an easy, spring-y dessert recipe. Thanks again for posting this recipe! Spiros Mariatos of Cheesycakes in Amsterdam, Holland and I did a Cook Live on Instagram and this is Spiro’s recipe for his famous ‘Greek’ cheesecake. I’m so happy to hear that these cheesecake bars were a hit! … These are the perfect dessert for sharing. Time for a Healthier Greek Yogurt Cheesecake! Lemony Yogurt Pound Cake Recipe is a moist, decadent lemon cake that is very delicious and easy to make. Beat with the wire attachment for 2 minutes, until it becomes light, fluffy and creamy. Greek Yogurt Lemon Cheesecake Bars Spoonful of Flavor salt, unsalted butter, cream cheese, granulated sugar, all purpose flour and 6 more Triple Chocolate Cheesecake Yummly eggs, sour cream, butter, … Planning ahead is key. For the cheesecake 1 tablespoon water 2 teaspoons powdered gelatin 1 1/2cup Greek yogurt 16 ounces cream cheese, room temperature 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon lemon … When you have time and you want to go all out. Really like the yummy tangy lemon flavour and the shortbread base. Store the bars in the refrigerator for up to 3 days. Beat with the wire attachment for 2 minutes, until it becomes light, fluffy and creamy. The texture of these will not be as good with fat free yogurt. https://soreyfitness.com/recipes/single-serving-keto-cheesecake Also, like another commenter above mentioned, my cook time was longer. If your cream cheese was softened enough I think you could mix this up by hand. I’m so glad to hear that you are excited to try them! Line the pan with parchment paper so that you have a parchment overhang on two opposite sides. and summer seems so far off. Stir in yogurt… There is a slight tanginess from the yogurt, but all in all these are a delicious, healthier option when you want your cheesecake fix but don’t want to break your diet. What are you working on right now? Reduce oven to 325 degrees. The winter hasn’t been too bad, but I’m ready for warmer weather. Preheat oven to 350˚. That’s exactly what I was doing when I took my first bite of one of these bars. 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