Name: Lemon Cottage Cheese Bars
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Yield: 12
Cuisine: American
Ingredients: ½ cup Greek yogurt (optional); ½ cup honey; 1 tsp vanilla extract; 1½ cups graham cracker crumbs; 2 cups full-fat cottage cheese; 2 tbsp cornstarch; 3 large eggs; 6 tbsp melted butter; Juice and zest of 2 lemons; Optional: powdered sugar dust; Pinch salt

Tangy lemon curd crowns creamy cottage cheese filling over a buttery graham crust. These protein-packed bars deliver cheesecake luxury with bright citrus zest and reduced sugar—healthy, refreshing dessert baked golden in 45 minutes.

Why You’ll Love This Recipe

These lemon cottage cheese bars are your sunshine dessert dream—blended cottage cheese creates an ultra-creamy, high-protein layer (15g per bar) that mimics cheesecake richness without heavy calories or fat. Fresh lemon juice and zest provide vibrant tang that cuts through sweetness, while a simple graham crust adds satisfying crunch. Naturally portioned, gluten-free adaptable, and lower in sugar than traditional lemon bars, they’re ideal for spring brunches, summer picnics, or meal-prep treats. Kids pucker happily at the citrus pop, adults adore the smart nutrition—chill for clean slices and maximum refreshment. One pan, zero fuss, healthy lemon love.

Recipe Tips and Tricks

Blend Filling → Silky smooth, no curds.
Room Temp Eggs → Prevents lumpy batter.
Water Bath → Even bake, no cracks.
Chill Overnight → Firm texture, easy cut.
Lemon Fresh → Juice + zest max brightness.
Crust Press → Firm base, no crumble.
Dust Powdered → Post-chill for pretty.
Knife Warm → Clean squares.

Yield: 12 Bars

Lemon Cottage Cheese Bars

Creamy lemon cottage cheese bars on graham crust—protein-rich, tangy healthy treat.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 45 minutes

Ingredients

½ cup Greek yogurt (optional)
½ cup honey
1 tsp vanilla extract
1½ cups graham cracker crumbs
2 cups full-fat cottage cheese
2 tbsp cornstarch
3 large eggs
6 tbsp melted butter
Juice and zest of 2 lemons
Optional: powdered sugar dust
Pinch salt

Instructions

Preheat Oven → Set to 350°F; line 8x8 pan with parchment—overhang for easy lift.
Crust Base → Mix graham crumbs, melted butter, pinch salt—press firmly into pan bottom.
Pre-Bake → Bake crust 10 minutes until set—cool slightly while making filling.
Blend Cottage → Puree cottage cheese, yogurt until completely smooth—silky foundation.
Lemon Bright → Add eggs, honey, lemon juice/zest, cornstarch, vanilla—blend until velvety.
Taste Tang → Sample batter; adjust honey or lemon for perfect sweet-tart balance.
Pour Filling → Gently pour over cooled crust—tap pan to release bubbles.
Water Bath → Place pan in larger dish; add hot water halfway—bake 25-30 minutes until set edges, slight jiggle center.
Cool Slow → Turn off oven; crack door 10 minutes—remove and cool room temp.
Chill Firm → Refrigerate 4 hours or overnight—cut into bars, dust powdered sugar, serve chilled.

Notes

Blend cottage thoroughly—cheesecake texture.
Water bath prevents cracking.
Overnight chill best for clean cuts.
Fresh lemons > bottled for bright flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 291Total Fat 12gSaturated Fat 5gUnsaturated Fat 7gCholesterol 70mgSodium 362mgCarbohydrates 37gFiber 1gSugar 18gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.