Meyer Lemon Wensleydale Apricot Cheesecake Bars

There are desserts that whisper, and desserts that sing. 

These Meyer Lemon Wensleydale Apricot Cheesecake Bars absolutely sing. Built on a buttery Meyer lemon cookie crust, layered with juicy chopped apricots, and topped with the fluffiest lemon‑kissed ricotta–Wensleydale filling, they’re the kind of treat that feels indulgent without ever weighing you down. Light, refreshing, and just tart enough to keep you coming back, these bars are sunshine in dessert form—and dangerously easy to love.

Meyer Lemon Wensleydale Apricot Cheesecake Bars

Crust:
9 oz. Meyer Lemon Thin Cookie Crisps
4 oz. (1 stick) European butter, melted

4 oz. dried apricots, chopped

Filling:
14 oz. Lemon Dale (lemon Wensleydale cheese, crumbled)
15 oz. fresh ricotta cheese
12 oz. Lemon Curd
1 tsp. vanilla extract
a pinch of kosher salt
2 large eggs
2 Tbs. all-purpose flour

Garnish:
fresh lemon twists
a dusting of powdered sugar

In the bowl of a food processor, pulse the lemon cookies into a fine crumb.
Add the melted butter and pulse until well combined.

Transfer to a parchment-lined square baking dish, pressing flat.
Sprinkle with the chopped apricots.

Chill for 30 minutes.

In the meantime, preheat the oven to 375°F.

In the same bowl of the food processor, pulse together the Lemon Dale, ricotta, and Lemon Curd + vanilla, salt, eggs, and flour. Process until ultra smooth.

Remove the prepared crust from the fridge and pour the lemon filling over the crust and apricot pieces.

Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and cool for several hours before chilling for several more.

Dust with powdered sugar and decorate with fresh lemon peel before slicing and serving this incredibly light, delicious, and amazingly fresh winter-spring dessert.

Even if you thought you didn’t like cheesecake, you’ll LOVE this. I promise!