Lemon Skyr Cheesecake Delight (Printable Version)

Tangy no-bake cheesecake bars with skyr and lemon.

# What You Need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers
02 - 3 oz unsalted butter, melted
03 - 1 tbsp granulated sugar
04 - Zest of 1 lemon

→ Filling

05 - 14 oz Icelandic skyr (plain)
06 - 8.8 oz full-fat cream cheese, softened
07 - 4 fl oz freshly squeezed lemon juice (about 2 lemons)
08 - 4.2 oz powdered sugar
09 - 2 tsp vanilla extract
10 - Zest of 1 lemon
11 - 1 cup heavy cream, cold

→ Topping (optional)

12 - Thin lemon slices or zest
13 - Fresh berries
14 - Mint leaves

# How-To:

01 - Line an 8x8 inch square baking tin with parchment paper, leaving some overhang for easy removal.
02 - In a food processor, pulse digestive biscuits or graham crackers to fine crumbs. Add melted butter, sugar, and lemon zest; mix until evenly moistened. Press firmly into the bottom of the prepared pan. Chill in the freezer for 10 minutes.
03 - In a large bowl, combine skyr, cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice. Beat with a hand mixer until smooth and creamy.
04 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the skyr mixture until well incorporated and no streaks remain.
05 - Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
06 - Cover and refrigerate for at least 4 hours, or until fully set.
07 - Remove from the pan using the parchment overhang. Cut into bars. Garnish with lemon slices, fresh berries, or mint if desired.

# Expert Advice:

01 -
  • No baking required—perfect for quick and easy dessert preparation.
  • Uses Icelandic skyr for a creamy texture and added protein.
  • Bright lemon flavor adds a refreshing tang complementing the creamy filling.
  • Customizable toppings allow for seasonal or personal preferences.
  • Suitable for vegetarian diets and adaptable for gluten-free needs.
02 -
  • Chill the crust in the freezer to help it set firmly before adding the filling.
  • Use cold heavy cream for easier whipping and better volume.
  • Gently fold the whipped cream into the filling to keep it light and airy.
  • Line the pan with parchment paper with overhang to easily lift out the bars after chilling.
  • Adjust sweetness by tasting the filling before folding in the cream.
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