Skyr Lemon Cheesecake Bars (Printable)

Creamy skyr and lemon layered on a buttery biscuit crust, chilled until set for a bright, light dessert bar.

# What You Need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers, finely crushed (about 2 cups)
02 - 5 1/2 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar
04 - Zest of 1 lemon

→ Filling

05 - 14 oz plain Icelandic skyr (about 1 2/3 cups)
06 - 8.8 oz full‑fat cream cheese, softened (about 1 cup)
07 - 1/2 cup freshly squeezed lemon juice (about 2 lemons)
08 - 1 cup powdered sugar
09 - 2 teaspoons pure vanilla extract
10 - Zest of 1 lemon
11 - 8.5 fl oz cold heavy cream (about 1 cup)

→ Topping (optional)

12 - Thin lemon slices or additional lemon zest
13 - Fresh berries (strawberries, raspberries or blueberries)
14 - Fresh mint leaves

# Step-by-Step:

01 - Line an 8 x 8‑inch (20 x 20 cm) square pan with parchment paper, leaving a 2–3 inch overhang on opposite sides to allow easy removal.
02 - Combine the crushed biscuits, melted butter, granulated sugar and lemon zest until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Transfer to the freezer and chill for 10 minutes to set.
03 - In a large bowl, beat the skyr, softened cream cheese, powdered sugar, vanilla and lemon zest until smooth and uniform. Pour in the lemon juice gradually while mixing to maintain a silky texture.
04 - Whip the cold heavy cream to stiff peaks in a separate bowl. Fold the whipped cream gently into the skyr mixture with a silicone spatula until fully incorporated and no streaks remain, preserving as much air as possible.
05 - Spread the filling evenly over the chilled crust, smoothing the surface with the spatula for a neat finish.
06 - Cover the pan and refrigerate for at least 4 hours, or until the filling is firm to the touch and holds clean slices.
07 - Lift the slab from the pan using the parchment overhang. Cut into 12 bars with a sharp knife, wiping the blade between cuts for clean edges. Garnish with lemon slices, berries or mint as desired and serve chilled.

# Expert Suggestions:

01 -
  • Whipping this up takes almost no effort, and you’ll barely have to tidy up after.
  • Every bite gives you that juicy, sweet-tart zing of lemon and the lighter-than-air creaminess only skyr brings.
02 -
  • If the cream cheese isn’t fully softened, you’ll wrestle with lumps forever—don’t rush this part.
  • I learned the hard way that chilling for anything less than four hours leaves you with floppy squares, so plan accordingly.
03 -
  • Folding the whipped cream slowly, rather than stirring, keeps the filling light and mousse-like.
  • The sharpest knife and a cold dessert make for clean, professional-looking bars—wipe between cuts for neat edges.
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