These no bake lemon yogurt cheesecake bars are smooth and creamy. The bars need just 4 ingredients and don’t require any baking or cooking. The bars are easy to prepare and can be made ahead of time.
Pieces of Lemon Yogurt Cheesecake Bars on small white plates

These lemon flavored yogurt cheesecake bars are a lighter version of lemon cheesecake and make a cool and refreshing treat.

Ingredients

  • Icelandic skyr yogurt
  • Lemon juice
  • Condensed milk
  • Shortbread cookies

Icelandic skyr yogurt: This recipe uses plain Icelandic skyr yogurt. Skyr is similar to Greek yogurt, but it is even thicker, which makes it ideal for making these bars. Skyr is often sold as a yogurt though it is technically a soft cheese. It is a great healthier substitute for cream cheese because it is similar in flavor and texture to cream cheese. You can find Skyr yogurt in the yogurt section of most supermarkets. I don’t recommend using Greek yogurt as a substitute because it is not thick enough.

Lemon juice: Fresh lemon juice is added to give the bars their lemon flavor. The lemon juice also interacts with the condensed milk to help the bars set.

Condensed milk: Sweetened condensed milk is used to sweeten the bars and help them set. When mixed with the lemon juice and refrigerated, the condensed milk because very thick, which helps the bars set firm enough to cut into bars.

Shortbread cookies: Cookies are used to form the base of the bars. I recommend using thick shortbread cookies because they will be able to absorb more of the moisture released from the yogurt. I did also try this with graham cracker buts I felt that the graham crackers softened too much.

How to Make No Bake Lemon Yogurt Cheesecake Bars

  • Line your prepared baking pan with a layer of shortbread cookies.A layer of shortbread cookies on the bottom of a baking pan
  • Add yogurt, lemon juice and condensed milk to a large mixing bowl and whisk together until smooth.
  • Scoop about 2 heaping tablespoons of filling and spread it thinly across the layer of cookies. This will act as a glue for the second layer.
  • Add a second layer of cookies on top of the first.
  • Pour the remaining filling over the cookie crust and use a spatula to spread it evenly across. Place into the fridge overnight to set.

Lemon Yogurt Cheesecake Bars with whipped cream and lemon wedges on top

Texture

These bars are soft, smooth and creamy. Depending on the type of shortbread you use, the crust layer will either be like a soft cake or slightly firmer like a cheesecake crust.
A bite of a cheesecake bar on a fork

Expert Tips

  • This recipe works best with skyr yogurt because it is very thick and does not have as much moisture. I also have a version using regular cream cheese if you want more indulgent cheesecake bars.
  • You do need a double layer of cookies for the crust because the yogurt releases a lot of moisture and one layer of cookies is not enough to absorb all of the excess moisture.
  • This recipe works best with regular sweetened condensed milk. Dairy-free condensed milk substitutes do not thicken enough to help the bars set.

Lemon Yogurt Cheesecake Bars cut into squares with whipped cream and lemon pieces on top

More Yogurt Cheesecake Recipes

5 from 1 vote

4 Ingredient No Bake Lemon Yogurt Cheesecake Bars

These lemon yogurt cheesecake bars taste like a lighter version of cheesecake that is still smooth and creamy. These bars need just 4 ingredients and don't require any baking or cooking.
Servings: 12 bars
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 40 individual shortbread cookies, the number needed will vary depending on brand and cookie size, see note
  • 3 cups (680g) plain Icelandic skyr yogurt, see note
  • 1/2 cup (164g) sweetened condensed milk
  • 3 fl oz (90ml) lemon juice

Instructions
 

  • Line a 8 inch square pan with parchment paper, leaving enough overhang on top to act as handles so you can lift the bars out of the baking pan later.
  • Line the bottom of your prepared pan with shortbread cookies. You want to do your best to cover the bottom of the pan with cookies with no gaps, so you may need to cut some of them to fit. The amount needed will vary depending on the size and brand of cookies you use. I used about 20 cookies.
  • In a large mixing bowl, add yogurt, condensed milk and lemon juice. Whisk until smooth and evenly combined. Taste and if needed, you can add more condensed milk to taste.
  • Scoop out about 2 heaping tablespoons of filling and spread it thinly across the layer of cookies. This will act as a glue for the second layer of cookies. Add a second layer of cookies on top of the first.
  • Pour the remaining filling over the cookies. Use an offset spatula to smooth and level the surface. Place into the fridge overnight to firm up the bars. Keep bars in the fridge until ready to serve.
  • When ready to serve, remove the bars from the baking pan. Cut the bars with a large sharp knife, wiping the blade clean between each cut. Use a cookie spatula to lift the bars onto plates. You can also garnish the tops with whipped cream and lemon slices. Store any uneaten bars in an airtight container in the fridge.

Notes

  • I recommend leaving the bars overnight in the fridge because the longer they sit in the fridge, the firmer the filling will be. If you want to serve them sooner, you can try briefly freezing the bars so that they are easier to cut, but you will need to let them thaw before eating.
  • Shortbread cookie note: This recipe works best with a shortbread cookie that can absorb a lot of moisture. I like using Walker shortbread best but for this post I used Lorna Doone shortbread* because their size fits easily into the pan. The amount of cookies you will need is going to vary depending on the brand and cookie size. Lorna Doone cookies each measure about 1.5 inches by 1.5 inches. You will need approximately 40 of them for this recipe.
  • Yogurt note: This recipe works best with Icelandic skyr yogurt because of its very thick consistency. Greek yogurt is not thick enough. There are two popular brands in the US that can be found at most grocery stores alongside other yogurts: Siggi and Icelandic Provisions. I used plain nonfat Siggi Icelandic yogurt.*
  • I used La Lechera condensed milk.* You do need to make sure to use regular condensed milk and not a dairy free condensed milk substitute.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1bar, Calories: 195kcal, Carbohydrates: 27g, Protein: 8g, Fat: 7g, Saturated Fat: 2g, Sodium: 158mg, Fiber: 0.02g, Sugar: 13g, NET CARBS: 27
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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