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To achieve the perfect Zesty Frozen Yogurt Lemon Cheesecake Bars, combining the flavors correctly is crucial. Start by adding the freshly squeezed lemon juice and zest to your yogurt mixture. Best practices suggest using a microplane for zesting, which allows for the finest texture and maximum flavor release. When mixing, fold in the lemon juice gradually, tasting as you go to ensure you achieve that perfect balance between tartness and sweetness.

Frozen Yogurt Lemon Cheesecake Bars

Beat the heat this summer with Zesty Frozen Yogurt Lemon Cheesecake Bars! These bars are a perfect blend of creamy cheesecake and refreshing lemon, all nestled in a delightful graham cracker crust. Ideal for summer gatherings or family picnics, they promise to impress with their vibrant flavor and beautiful presentation. With easy step-by-step instructions, you can create a guilt-free dessert that combines indulgence with nutrition. Make your summer sweeter with this delicious treat!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 tsp vanilla extract

For the Lemon Cheesecake Filling:

16 oz cream cheese, softened

1 cup plain yogurt (Greek or regular)

¾ cup granulated sugar

3 large eggs

1 cup fresh lemon juice (about 4-5 lemons)

Zest of 2 lemons

1 tsp vanilla extract

For the Topping:

1 cup whipped cream (store-bought or homemade)

Lemon zest and fresh berries for garnish

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Instructions
 

Prepare the Crust:

    Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a greased 9x13 inch baking pan to form an even layer. Bake for 10 minutes until golden and fragrant. Remove from oven and let it cool.

      Make the Lemon Cheesecake Filling:

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to beat until well combined. Then, add the yogurt and mix until incorporated. Add the eggs one at a time, mixing well after each addition.

          Incorporate the Flavors:

            Stir in the fresh lemon juice, lemon zest, and vanilla extract until everything is well combined. The mixture should be creamy and smooth.

              Combine and Bake:

                Pour the lemon cheesecake filling over the cooled crust and spread it evenly with a spatula. Bake in the preheated oven for about 30-35 minutes or until the edges are set, and the center has a slight jiggle. The cheesecake will firm up as it cools.

                  Cool and Freeze:

                    Once baked, remove the pan from the oven and allow it to cool to room temperature. Once cool, cover the baking pan with plastic wrap and place it in the freezer for at least 4 hours or overnight until completely frozen.

                      Serve:

                        When ready to serve, remove the cheesecake bars from the freezer and let them sit at room temperature for about 10 minutes before slicing. Top each bar with a dollop of whipped cream, lemon zest, and fresh berries. Cut into squares for serving.

                          Enjoy your frozen treat!

                            These bars are best enjoyed immediately after slicing, but they can be stored in an airtight container in the freezer for up to a month.

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                                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 bars