Ingredients
¾cupgraham cracker crumbs,(about 5 to 6 full sheet graham crackers)
2tbspbutter,unsalted, melted, or melted coconut oil
6ozlight cream cheese,brick style, softened to room temperature
¾cupplain Greek yogurt,non-fat, or low fat Greek yogurt, at room temperature
2large eggs,at room temperature
1large egg yolk,at room temperature
⅓cupgranulated sugar
⅓cupfresh lemon juice,(about 2 lemons)
1tbsplemon zest
1tsppure vanilla extract
fresh fruit,for topping, to serve, optional
Preparation
Preheat the oven to 300 degrees F.
Line the bottom and sides of an 8- or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
Set aside.
Mix the graham cracker crumbs and melted butter together in a medium bowl until combined.
Evenly press the crust into the prepared baking pan. Bake for 8 minutes.
Remove from the oven and set aside.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed for about 1 minute until completely smooth.
At medium-high speed, beat in the yogurt until completely combined. Then beat in the eggs and egg yolk until combined.
Finally, beat in the sugar, lemon juice, lemon zest, and vanilla extract until everything is combined and no lumps remain.
Pour the filling onto the crust.
Bake for 28 to 32 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check).
Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3 to 4 hours or even overnight.
Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
