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.
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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