Lemon Curd Yogurt Cheesecake Bars Recipe

Indulge in the tangy sweetness of lemon curd swirled into creamy yogurt cheesecake, all atop a buttery graham cracker crust. These bars are the perfect balance of zesty and smooth, making them a delightful treat for any occasion.


  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 1 cup plain Greek yogurt
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup lemon curd


  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
  3. In a separate bowl, beat together the cream cheese and sugar until smooth and creamy. Add the Greek yogurt, eggs, and vanilla extract, and continue to beat until fully combined and smooth.
  4. Pour the cheesecake batter over the graham cracker crust in the baking pan, spreading it out evenly with a spatula.
  5. Spoon dollops of lemon curd over the cheesecake batter. Use a knife or toothpick to gently swirl the lemon curd into the cheesecake batter, creating a marbled effect.
  6. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
  7. Remove the cheesecake bars from the oven and let them cool completely in the pan on a wire rack.
  8. Once cooled, refrigerate the bars for at least 2 hours, or until completely chilled and set.
  9. Use the parchment paper overhang to lift the chilled cheesecake bars out of the pan. Cut into squares or bars, and serve chilled. Enjoy!

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