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Lemon Curd Yogurt Cheesecake Bars

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness – you’re going to love these lemon yogurt cheesecake bars!

Total Time

40 minutes

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Serves

16
Ingredients Method

A bit of this, a bit of that

  • FOR THE BASE
  • 250 g (8.8 oz) digestive biscuits
  • 100 g (3.5 oz) butter melted
  • FOR THE CHEESECAKE FILLING
  • 70 g (5.3 oz) thick set yogurt
  • 800 g (1.6 lb) cream cheese
  • 1 tsp vanilla
  • 100 g (3.5 oz) icing sugar
  • FOR THE LEMON CURD (OR STORE BOUGHT)
  • 4 unwaxed lemons (or 2 large) rind and juice
  • 200 g (7.1 oz) caster sugar
  • 100 g (3.5 oz) butter
  • 3 medium eggs
  • 1 egg yolk

Step-by-step

  1. 1 Smash the digestive biscuits to a fine crumb.
  2. 2 Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.
  3. 3 Add the melted butter and mix until combined.
  4. 4 Press down firmly to create an even base, then place in the fridge to chill.
  5. 5 In a bowl, whisk the cream cheese, yogurt and vanilla until thick.
  6. 6 Add the sugar and whisk again.
  7. 7 Tip the filling into the tin. Level off and return the tin to the fridge.
  8. 8 Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
  9. 9 Add the room temperature eggs and whisk until fully combined.
  10. 10 Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
  11. 11 Leave to cool completely. It will thicken further.
  12. 12 To bring together, spoon the curd into the tin, level off and return to the fridge to firm up overnight.
  13. 13 Cut into bars to serve.

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Onion Bhaji in Yogurt Curry with Naan bread

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness – you’re going to love these lemon yogurt cheesecake bars!

Total Time

40 minutes

Share this recipe

Serves

16
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