Tangy Lemon Cottage Cheese Bars🍰 Dessert

Name: Tangy Lemon Cottage Cheese Bars
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 9 servings
Ingredients: 6 oz digestive biscuits or graham crackers, sugar-free; 0.25 cup unsalted butter, melted; 1.25 cup cottage cheese; 1.67 cup 2% Greek yogurt; 2 eggs; 0.25 cup honey; 1 large lemon, zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 tbsp cornstarch

Bright and velvety dessert squares featuring zesty citrus flavor, crafted from blended cottage cheese and Greek yogurt. Naturally sweetened, protein-packed, and delightfully refreshing.

By Marcus Rivera, Kitchen Tips Editor

Prep: 15 minCook: 50 minServes: 9

dessert high-protein no refined sugar lemon cheesecake cottage cheese healthy american

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This tangy lemon cottage cheese bars is the kind of treat that disappears fast, whether you bring it to a gathering or keep it all to yourself. It hits that sweet spot between homemade charm and polished presentation, and the recipe is forgiving enough that even less experienced bakers can pull it off with confidence.

Bring your butter and eggs to room temperature before you start. Cold ingredients do not emulsify properly and can result in a lumpy batter that bakes unevenly.

Store leftovers in an airtight container — if there are any. This recipe also freezes well, so consider making a double batch when you have the time. It makes a thoughtful homemade gift, too.

Ingredients

6 oz digestive biscuits or graham crackers, sugar-free
1/4 cup unsalted butter, melted
1 1/4 cup cottage cheese
1 2/3 cup 2% Greek yogurt
2 eggs
1/4 cup honey
1 large lemon, zest
2 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch

Nutrition (Per 9 servings)*

213

Calories

11g

Protein

26g

Carbs

Fat

Fiber

280mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square springform pan (with a removable base) with parchment paper.
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
Add melted butter.
Mix until evenly moistened.
Press the mixture into the bottom of the pan.
Bake for 10-13 minutes. Set aside to cool lightly.
Reduce oven temperature to 300°F (150°C).
Transfer the cottage cheese into the bowl of a food processor.
Blend cottage cheese until smooth.
Add remaining filling ingredients: Greek yogurt, eggs, cornflour, lemon zest, lemon juice, vanilla extract and honey.
Blend until creamy.
Pour over crust and smooth the top.
Bake at 300°F (150°C) for 40 minutes, until set but slightly soft in the center.
Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature.
Cover and refrigerate overnight.
Cut into squares and serve.