Lemon Cottage Cheese Cheesecake Bars – Light, No Refined Sugar, High-Protein

These Lemon Cottage Cheese Cheesecake Bars are one of those desserts that completely surprised me in the best way. They’re bright, creamy, lightly tangy, and wonderfully fresh, the kind of treat that feels indulgent but still light enough to enjoy any day of the week.

I love using cottage cheese in baking because it blends into the smoothest, silkiest filling while keeping everything feeling lighter and fresher. These bars are creamy but lighter than classic cheesecake, with a fresh lemon brightness and a natural protein boost. It’s the kind of dessert you can feel really good about serving.

The lemon truly shines here. Fresh juice and zest bring that vibrant, sunny flavor that wakes up every bite. The filling is soft and luscious, and it pairs perfectly with a simple crust that adds just enough structure without overpowering the creamy layer.

After a few hours in the fridge, they slice beautifully into neat squares. I love serving them cold with an extra lemon slice on top.

How to make lemon cottage cheese cheesecake bars

Begin with preheating the oven to 350°F (180°C). Line an 8-inch (20 cm) square springform pan with a removable base with parchment paper, making sure the bottom is fully covered for easy removal later.

Place the crackers or digestive biscuits in the bowl of a food processor and pulse until fine crumbs form. Add the melted butter and process again until the crumbs are evenly moistened and resemble wet sand.

Transfer the mixture to the prepared pan and press it firmly and evenly into the bottom, using the back of a spoon or the base of a glass to compact it well. Bake for 10–13 minutes, until lightly golden and set. Remove from the oven and let it cool slightly.

Reduce the oven temperature to 300°F (150°C).

Prepare the cottage cheese cheesecake filling

Blend the cottage cheese until completely smooth and creamy. Add the remaining filling ingredients: Greek yogurt, eggs, honey, lemon zest, lemon juice, cornstarch and vanilla extract. Blend again until the mixture is silky and fully combined, scraping down the sides as needed.

Pour the filling over the slightly cooled crust and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.

Bake at 300°F (150°C) for about 40 minutes, until the edges are set and the center is still slightly soft with a gentle wobble.

Remove from the oven and immediately run a sharp knife around the inside edge of the pan to prevent cracking as it cools. Allow the cheesecake to cool completely at room temperature. Then cover and refrigerate overnight to fully set.

Once chilled, remove from the pan, cut into squares, and serve.

Hope you will try this delicious Cottage Cheese Cheesecake Bars. If you do, don’t forget to share the photos with me on Instagram. Would love to see how they turn out for you.

Other cottage cheese desserts you may like to try

These Cottage Cheese Cinnamon Rolls are soft, fluffy rolls made with cottage cheese for extra moisture and protein, swirled with cinnamon sugar and baked until perfectly golden.

These Cottage Cheese Coconut Truffles are creamy no-bake bites, with cottage cheese and coconut, naturally sweet, tender, and perfect for a quick, healthier treat.

You will also love these Cottage Cheese Strawberry Muffins, light and moist, made with cottage cheese and fresh strawberries, bursting with flavor and perfect for breakfast or snack time.

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