Name: Lemon Greek Yogurt Cheesecake Bars with Fluffy Meringue Crown
Prep time: 25 min
Cook time: 35 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 6 tbsp melted butter; 8 oz cream cheese, softened; 1 cup full-fat Greek yogurt; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 tbsp cornstarch (or 2 tbsp all-purpose flour); 3 egg whites (room temperature); 1/4 tsp cream of tartar or 1/2 tsp lemon juice (for meringue); 1/2 cup granulated sugar (for meringue); 1/2 tsp vanilla extract (optional, for meringue)

Lemon Greek Yogurt Cheesecake Bars with Fluffy Meringue Crown

Why You’ll Love This Recipe

These cheesecake bars offer a beautiful blend of flavors and textures: a buttery base, a silky Greek yogurt cheesecake center, and a pillowy meringue topping. They’re easier to serve than a whole cheesecake, ideal for parties or potlucks, and the combination of lemon and yogurt adds a lighter, zesty twist that’s both satisfying and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham crackers or digestive biscuits
butter (melted)
granulated sugar

For the cheesecake layer:
cream cheese
Greek yogurt (full-fat recommended)
granulated sugar
eggs
fresh lemon juice
lemon zest
vanilla extract
cornstarch or flour (for thickening)

For the meringue topping:
egg whites
granulated sugar
cream of tartar or lemon juice
vanilla extract (optional)

Directions

Preheat the oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, mix crushed graham crackers with melted butter and sugar. Press firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.
In a mixing bowl, beat cream cheese until smooth. Add Greek yogurt, sugar, lemon juice, zest, and vanilla extract. Mix until well combined.
Beat in the eggs one at a time, then add cornstarch and mix gently until just combined.
Pour the cheesecake batter over the pre-baked crust and smooth the top.
Bake for 30–35 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the bars cool inside with the door slightly ajar for 30 minutes.
Chill the bars in the fridge for at least 4 hours or overnight.
To make the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Spread or pipe the meringue over the chilled cheesecake layer.
Toast the meringue with a kitchen torch or under the broiler until golden. Chill briefly before slicing into bars.

Servings and timing

Servings: 9–12 bars
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling & Chilling Time: 5 hours
Total Time: 6 hours

Variations

Citrus Twist: Use orange or lime juice and zest instead of lemon for a different citrus profile.
Crust Alternative: Try a shortbread or almond flour crust for a unique texture and flavor.
Yogurt Swap: Substitute sour cream for Greek yogurt if you prefer a richer taste.
Mini Cups: Make individual cheesecake bites using a muffin tin with liners.
Berry Boost: Add a swirl of raspberry or blueberry puree into the cheesecake layer before baking.

Storage/Reheating

Store the cheesecake bars in the refrigerator, covered, for up to 4 days. The meringue is best within the first 24–48 hours, as it may soften slightly over time. To freeze, omit the meringue and wrap the cheesecake layer tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight and add fresh meringue before serving. These bars are served chilled and do not require reheating.

FAQs

Can I use low-fat Greek yogurt?

Yes, but full-fat Greek yogurt provides better texture and richness. Low-fat will still work, just slightly lighter.

Why is my meringue weeping?

Weeping can occur if sugar isn’t fully dissolved or the meringue is over/under-whipped. Use room temperature egg whites and beat until glossy stiff peaks.

Can I make these bars without a torch?

Yes, place the meringue-topped bars under the broiler for 1–2 minutes, watching closely to avoid burning.

Can I skip the meringue?

Absolutely. The bars are delicious on their own or can be topped with whipped cream or fruit instead.

How do I get clean cuts on the bars?

Use a sharp knife dipped in hot water and wiped dry between each slice for neat edges.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for best flavor, but bottled can be used in a pinch.

Is this recipe gluten-free?

Not as written, but you can make it gluten-free by using gluten-free graham crackers or a nut-based crust.

How long do I need to chill the cheesecake layer?

Chill for at least 4 hours or preferably overnight to allow it to fully set before adding meringue.

Can I use flavored Greek yogurt?

Plain Greek yogurt is best. Flavored yogurts may alter the texture and sweetness.

Will the meringue hold up overnight?

Yes, but it’s best enjoyed fresh. If storing overnight, keep it loosely covered in the fridge and avoid moisture buildup.

Conclusion

Lemon Greek Yogurt Cheesecake Bars with Fluffy Meringue Crown are a light, elegant dessert that brings together zesty lemon, creamy cheesecake, and a show-stopping meringue topping. Easy to serve and bursting with flavor, they’re perfect for spring brunches, summer picnics, or anytime you want to impress without the fuss of a full cheesecake.