Lemon cheesecake bars are that one dessert everyone claims they’ll “just have a bite” of—then promptly inhale three. The combo of tangy citrus and rich, creamy goodness is a total power move in the snack department. They’re the kind of treat that turns a normal Tuesday into something worth texting your group chat about. No fancy ingredients, no complicated steps—just unapologetically bold flavor and a crumbly base that means business. If your fridge isn’t hiding a batch of lemon cheesecake bars right now, it probably should be.
Ingredients
For the graham crust, combine 1 cup of low-fat graham cracker crumbs, 2 tablespoons of granulated sugar replacement, and 4 to 5 tablespoons of unsweetened applesauce. The cheesecake filling includes 8 ounces of 1/3-less fat cream cheese, 2 cups of nonfat plain Greek yogurt, 3 eggs, and a 1-ounce box of sugar-free cheesecake pudding mix. Sweeten with 6 tablespoons of granulated sugar replacement and a pinch of salt. Add ¼ cup of lemon juice, 1½ tablespoons of lemon zest, and optionally, ½ teaspoon of lemon extract for extra brightness.
Make and Bake the Crust
Preheat oven to 325°F. Mix graham cracker crumbs with sugar replacement, then gradually add applesauce until the mixture resembles wet sand. Press into a parchment-lined 8×11 baking dish and bake for 10–14 minutes until set. Let cool slightly.
Get The Recipe: Weight Watchers Lemon Cheesecake Bars
Prepare the Cheesecake Filling
Mix softened cream cheese with salt and sweetener. Add Greek yogurt, eggs (one at a time), lemon juice, lemon zest, and Jello mix. Stir until thick and smooth.
Assemble and Bake
Pour the filling over the crust and spread evenly. Bake for 35–40 minutes until set. Cool to room temperature, then refrigerate fully before slicing into bars.
Variations and Substitutions for Making Weight Watchers Lemon Cheesecake Bars
If you’re looking to splurge, use full-fat cream cheese or regular graham cracker crumbs, and add a swirl of whipped cream on top. To lower the Points, consider cutting the bars into smaller portions, though modifications are limited due to the recipe’s precision. Swap out graham crackers with sugar-free cookie crumbs for the crust—just be prepared to adjust the applesauce for consistency. For more citrus punch, spread a thin layer of lemon curd on top after baking, or swirl raspberry coulis into the batter pre-bake for color and fruity flavor. Finally, if you prefer to skip sugar alternatives, substitute an equal amount of granulated sugar and recalculate Points in the WW app.
Tips and Tricks for Making Weight Watchers Lemon Cheesecake Bars
Store any leftover lemon cheesecake bars in an airtight container in the fridge for 3–4 days; freezing isn’t recommended due to the high Greek yogurt content. When preparing the crust, avoid overmixing—use your hands to gently combine the ingredients until crumbly, then press it into the pan for the right texture. Parchment paper is your best friend here, making the bars much easier to lift out cleanly; if you don’t have any, be sure to grease the pan thoroughly. For an extra smooth, custardy texture and fewer cracks, place a water-filled pan on the oven’s bottom rack during baking, although this step is optional.
Get The Recipe: Weight Watchers Lemon Cheesecake Bars
