Quick Easy Lemon Cheesecake Bark (Printable Version)
# What You'll Need:
→ Base
01 -
240 grams softened cream cheese
02 -
240 grams plain Greek yogurt or full-fat yogurt
→ Sweetener and Flavorings
03 -
40 grams powdered sugar or honey
04 -
10 grams fresh lemon zest
05 -
15 milliliters fresh lemon juice
06 -
5 milliliters vanilla extract
→ Optional Toppings
07 -
Additional lemon zest
08 -
Crushed graham crackers
09 -
White chocolate drizzle
10 -
Fresh berries
# Step-by-Step Directions:
01 -
In a large bowl, beat the softened cream cheese until smooth and free of lumps. Add the yogurt and mix until fully combined and creamy. Stir in powdered sugar or honey, vanilla extract, lemon zest, and lemon juice until evenly incorporated and smooth.
02 -
Line a baking sheet with parchment paper. Pour the lemon cheesecake yogurt mixture onto the sheet and spread into an even layer approximately 1.3 centimeters thick. Sprinkle additional lemon zest or optional toppings over the surface if desired. Place flat in the freezer and freeze for at least 3 to 4 hours until completely firm.
03 -
Remove the frozen bark from the freezer and lift from the baking sheet using the parchment paper. Break into irregular pieces by hand or cut into squares with a knife.
04 -
Serve immediately for a refreshing frozen treat or store the pieces in an airtight container in the freezer for up to two months.
# Helpful Notes:
01 -
Use softened cream cheese to ensure a smooth texture and avoid lumps.
02 -
Allow the bark to sit at room temperature for 1 to 2 minutes before eating for optimal mouthfeel.
03 -
Keep the baking sheet flat in the freezer to maintain even thickness during freezing.
04 -
Place parchment paper between bark layers when storing to prevent sticking.