Lemon Cheesecake Bars
Bursting with lemon flavor, these lightened up bars are sure to satisfy!
A simple graham cracker crust topped with a rich and creamy filling makes for a perfect healthy dessert!
INGREDIENTS
6 whole graham crackers
2 Tbsp unsalted butter, melted
6 ounces 1/3 less fat cream cheese, softened *dairy alternative: use Kite Hill cream cheese
6 ounces plain non-fat Greek yogurt
8-10 drops stevia extract
Pinch of salt
1 egg + 1 egg white
1 heaping Tbsp lemon zest
1/3 cup fresh lemon juice
1 1/2 tsp vanilla extract
2 Tbsp oat flour
instructions
Preheat oven to 350°F. Spray an 8×8 baking pan with cooking spray or line it with parchment paper.
Place the graham crackers in the bowl of a food processor and pulse until finely ground. Drizzle in the melted butter and pulse again until the crumbs are moist and stick together when pressed between your fingers.
Pour the crumbs into the prepared 8×8 pan and firmly press them into an even layer. Bake the crust in the oven for 6 to 7 minutes or until the edges start to turn golden brown. Remove from the oven and reduce the heat to 300°F. Let the crust cool while you make the filling.
In the bowl of an electric mixer or using a handheld mixer beat the softened cream cheese until light and fluffy, about 2 minutes. Add in the Greek yogurt, stevia and pinch of salt and beat again until smooth, scraping down the sides and bottom of the bowl as needed.
Add in the egg and egg white and beat until smooth. Add in the lemon zest, lemon juice and vanilla and beat until smooth. Add in the oat flour and beat until smooth.
Pour the filling on top of the cooled graham cracker crust then place it on the middle rack of the oven. Bake for 25 to 30 minutes or until the cheesecake is set, but the center is still a little jiggly. Do not overbake.
Allow the bars to cool completely before refrigerating them for at least 3 hours.
