Lemon Cheesecake Bars

Updated on • Time to read: 1 minute

By Holist

Lemon Cheesecake Bars

These no-bake lemon cheesecake bars are made with a Chief Lemon Collagen Bar base and a creamy lemon yoghurt filling with Chief Colostrum Powder. They’re so bright, so tangy, protein-rich and super refreshing, and they have this amazing biscuity chewy lemon bar base. 

How is this recipe good for supporting your liver and lymph? 

This isn’t a “detox dessert” it’s a nourishing dessert / treat recipe that brings in ingredients to support your body’s natural liver and lymph pathways while still feeling super creamy, tangy and satisfying. 

Lemon Cheesecake Bars

Lemon Cheesecake Bars

Holist

Servings

6-8

Prep Time

20 minutes

CHIEF LEMON TART COLLAGEN BARS 

The Chief Lemon Collagen Bars create the base of the slice while adding collagen-rich protein. Protein provides amino acids, which are important for the liver’s detoxification pathways, repair processes and overall nourishment. Using the bars as the base also helps make the recipe more satisfying, so it feels like a proper snack or dessert. 

CHIEF COLOSTRUM POWDER 

Chief Colostrum Powder is added to the chilled filling so it isn’t heated (and therefore damaged). It adds so much extra nourishment to the creamy layer as colostrum is rich in bioactive compounds including immunoglobulins, growth factors and proteins that help support immune function, gut barrier integrity and overall nourishment. 

LEMON 

Lemon juice and zest are one of the key ingredients in this recipe. The zest brings bitter aromatic compounds, which are beautiful for supporting digestion and bile flow, while the juice adds vitamin C which supports collagen formation and connective tissue integrity, which is relevant for the lymphatic system’s fluid-moving network. 

GREEK YOGHURT 

Greek yoghurt gives the filling its creamy, tangy cheesecake texture while also adding protein. From a liver and lymph perspective, this truly matters because protein helps support blood sugar balance, satiety, and the amino acid needs of the liver. Its tang also keeps the bars feeling fresh and light rather than heavy like a traditional cheesecake. 

Ingredients

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    • 4 Chief Lemon Tart Collagen Bars

    • 2 soft Medjool dates, pitted

    • ½ cup almond flour

    • Pinch sea salt

    • 1–2 tbsp melted coconut oil or butter, only if needed to bind

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    • 2 cups thick Greek or Greek style yoghurt

    • 5 serves Chief Colostrum Powder

    • 4–5 tbsp honey

    • Zest of 1 organic lemons

    • Juice of 1 lemon

    • 2 tsp vanilla

    • Pinch sea salt

    • 3 tsp gelatin powder

    • ¼ cup cold water, to bloom gelatin

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    • Extra lemon zest

    • Chopped pistachios

    Directions

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      1. Line a small loaf tin or rectangle container with baking paper, leaving some overhang so you can lift the bars out once set.

      2. Add the Chief Lemon Collagen Bars, Medjool dates, almond flour and sea salt to a food processor.

      3. Process until the mixture is crumbly and starts to clump together when pressed between your fingers.

      4. If the mixture feels too dry, add 1 tbsp melted coconut oil or butter and pulse again. Add a little more only if needed.

      5. Press the mixture firmly into the base of the lined tin.

      6. Place in the fridge or freezer while you make the filling.

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      1. Add the Greek yoghurt, Chief Colostrum Powder, honey, lemon zest, vanilla and sea salt to a bowl.

      2. Whisk until smooth and creamy.

      3. Add the gelatin powder to ¼ cup cold water and let it sit for 5 minutes until thick and jelly-like.

      4. Warm the lemon juice gently until just warm and steamy, not boiling.

      5. Add the bloomed gelatin to the warm lemon juice and whisk until completely dissolved and smooth.

      6. Allow the lemon-gelatin mixture to cool for 1–2 minutes so it is warm, not hot.

      7. Slowly pour the lemon-gelatin mixture into the yoghurt mixture whisking consistently until well combined.

      8. Pour the filling over the chilled base, sprinkle over extra lemon zest and chopped pistachios.

      9. Place in the fridge for at least 4 hours, or overnight, until set.

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      1. For cleaner slices, place the bars in the freezer for 20–30 minutes before cutting.

      2. Slice into 6–8 bars depending on your preferred serving size.

      3. Serve chilled.

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      1. Store the bars in an airtight container in the fridge for up to 4 days.

      2. They are best served chilled, straight from the fridge, as the yoghurt filling will soften if left out at room temperature for too long.

      3. For cleaner slices, place the bars in the freezer for 20–30 minutes before cutting.

      4. I wouldn’t freeze these long-term because the yoghurt and gelatin filling may change texture once thawed.

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