RECIPES DESSERTS

Summery Greek Yoghurt Cheesecake Bars

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 18
Difficulty Easy

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Ingredients

  • For The Crust
  • 1 cup Wholemeal Flour
  • 2 tbsp Brown Sugar
  • 0.3 tsp Salt
  • 2 tsp Lemon Zest
  • 1 tsp Orange Zest
  • 6 tbsp Unsalted Butter cold and cut into cubes
  • 1 tbsp Milk cold
  • For The Cheesecake
  • 3 cups Greek Yogurt
  • 1/2 cup Sugar
  • 1 tsp Cornflour
  • 2 Eggs
  • 1 tbsp Lemon Zest
  • 1 tbsp Orange Zest
  • 0.3 cup Lemon Juice
  • 1 tbsp Orange Juice
  • 2/3 tsp Vanilla Extract

Nutrition Information

Qty per
284g serve
Qty per
100g
Energy 1079.4146166667kcalcal 380.33448239412kcalcal
Protein 10.158133333333gg 3.5792440863499gg
Fat (total) 93.284133333333gg 32.868901364779gg
 - saturated 58.676666666667gg 20.674872565831gg
Carbohydrate 55.4662gg 19.543656479763gg
 - sugars 37.19095gg 13.104325714688gg
Dietary Fibre 1.51525gg 0.53390218693477gg
Sodium 3614.3525166667mgmg 1273.5262913721mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These Summery Greek Yoghurt Cheesecake Bars will change the way you think about cheesecake. As the name suggests they’re full of yoghurt goodness, but this means there is absolutely no cream cheese. That’s right, no heavy cream cheese, just the goodness of yoghurt and a crust to die for.

These cheesecake bars are light and summery, making them a perfect treat. They involve a little more work than your average sponge, but they are absolutely worth it.

Method

  1. Preheat oven to 180 degrees and prepare a baking tin about 20cm x 20cm by spraying it with cooking spray. Also line the tin with baking paper,ensuring that you have paper overhanging on two opposite sides.

  2. Make the crust by combining the flour, sugar, salt and citrus zests in a bowl. Using a hand mixer toss in the butter and mix on low for a minute. Then increase speed to medium and mix for several more minutes, or until the mixture sticks together with you press it with your fingers. It should still look crumbly.

  3. Pop the crust mixture in your prepared tin and press into an even layer on the bottom. Bake in the over for about 15 minutes, or until the crust is just golden. Then place on a wire rack to cool.

  4. Once the crust is out reduce the oven temperature to 165.

  5. In a bowl combine the yoghurt, sugar and cornstarch. When well mixed add in the eggs, juice and zests, along with the vanilla. Mix until smooth.

  6. Pour the yoghurt mixture on top of the cooled base, spreading in an even layer. Bake in the oven for 35-40 minutes, or until just set.

  7. Let the cheesecake cool for a few hours on a rack, then transfer to the fridge for a further 3 hours prior to cutting and serving. Use the baking paper overhang to remove it from the pan.

  8. Slice into 12 bars and serve. The bars will keep for 3 days in the fridge.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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