Description
These Lemon Greek Yogurt Cheesecake Bars with Toasted Meringue Topping are light, tangy, and irresistibly creamy with a wholesome oat base — perfect for spring and summer gatherings.
Ingredients
1 cup oats
2 tablespoons honey
2 tablespoons melted coconut oil
½ cup Greek yogurt
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon honey
2 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Mix oats, honey, and coconut oil. Press into lined 8×8 dish. Bake 10 min.
2. Whisk Greek yogurt, lemon juice, zest, and honey. Pour over base. Bake 15–18 min. Cool completely.
3. Beat egg whites with cream of tartar to soft peaks. Add sugar gradually; beat to stiff glossy peaks. Mix in vanilla.
4. Spread or pipe meringue over bars. Torch or broil to toast.
5. Chill 1 hour before slicing and serving.
Notes
Store in fridge for up to 4 days. Freeze without meringue for 2 months. Add topping fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg