With less than 200 calories per serving, these skinny cheesecake bars are light enough to enjoy a creamy dessert every night of the week! Top with cinnamon baked apples for the ultimate Fall treat.
One of my favorite desserts that doesn’t get a ton of traffic on the blog is my Light and Lemony Cheesecake Bars with Strawberry Roses recipe. So perfectly creamy and tangy, whenever I serve those bars (sometimes with just regularly-cut strawberries) people can’t believe that they’re not packed with calories and saturated fat.
While I personally think lemon cheesecake is appropriate any time of the year, after making these simple baked apples last week I knew they’re meant to go on top of cheesecake. So, to make these a bit more Fall-ish, I subbed in cinnamon graham crackers for the lemon cookies in the crust and replaced the strawberry roses with baked apples.
Because I already had the apples made, I just topped my cheesecake bars with the cinnamon apples; however, if you don’t already have pre-baked apples, you have plenty of time to bake them while the cheesecake bars chill. I personally would prefer to make the topping immediately before eating so that the apples are still nice and hot. You can always heat up apples made in advance as well. I’m such a sucker for the hot and cold contrast with desserts (think hot apple crisp with cold vanilla ice cream).
I’m super excited for tonight as it’s Bry’s and mine first time attending the Great American Beer Festival in Denver. My parents have gone a couple years and have always had a blast (even my mom who doesn’t drink much beer). So while I’m getting my pretzel necklace ready, I’ll be hoping at least one of you is baking these cheesecake bars to get your weekend off to a sweet start!
So here’s a toast to cheesecake and beer – what more could you need ;)!
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