Baking for other people is such a joy. I love bringing a freshly made tray of goodies to an event and have people ooo and ahh over how excited they are to try it. Maybe they’re just feeding my ego, but I’ll take it.

I had a work event and one of my coworkers is gluten free. He mentioned that cheesecake was one of his favorites because he could eat the inside of the cake and just avoid the graham cracker crust. Sold. I hadn’t made cheesecake in years since helping my mom with one in middle school, and I never make cheesecake because I’m avoiding dairy for Kyle!

I looked through dozens of recipes and settled on a cheesecake bar that was so simple and foolproof that I could be convinced to make it on a Wednesday after a boot camp when I usually just lie on the floor and watch TV. I followed the recipe exactly except for swapping out sour cream for Greek yogurt. Dessert, but make it healthy (ish). I also made a double batch of Dessert For Two’s microwave lemon curd. Let me tell you, this is a game changer! I love her recipe and the ease of making it for topping all sorts of goodies.

The creamy decadence of cheesecake pairs so well with a tart lemon curd, balancing it out completely. These bars are really the perfect amount of cheesecake, as well, since normally you’re popping that button open at the top of your pants after downing a full slice. Check out the recipe below!

P.S. I am in LOVE with this adorable cutting board that I can use for charcuterie or cheesecake displays. I got it from KA Resin Design on Etsy. Her Instagram is incredible and so creative, and I love to see what she comes up with next!