Light and Lemony Cheesecake Bars
These light and lemony cheesecake bars are my go-to party dessert. Perfectly creamy, no one will guess that they're less than 200 calories!
Prep Time15 mins
Cook Time25 mins
Chilling time3 hrs
For the Crust
- 28 meyer lemon cookie thins 3/4 cup-worth of crumbs
- 2 Tbs butter melted
For the Cheesecake Filling
- 8- oz low fat cream cheese softened
- 3/4 cup 0% fat plain Greek Yogurt
- 2 Tbs flour
- 1/4 cup granulated sugar
- 2 large egg whites
- 1 Tbs lemon juice
- 2 tsp vanilla extract
- Strawberry roses for garnish optional
Preheat oven to 350 and line an 8x8 baking pan with foil.
Place lemon cookies in food processor and pulse until small crumbs form.
Combine cookie crumbs and melted butter in a small mixing bowl, then press mixture into baking pan.
Place crust in oven and bake for 8 minutes.
Remove crust from oven and make filling while crust cools off a bit.
Using a mixer, beat softened cream cheese until nice and smooth. Add in Greek yogurt, flour, sugar, and egg whites. Beat until creamy, it took me about 2.5 minutes.
Add in vanilla extract and lemon juice. Beat for an additional 30 seconds to combine.
Pour filling evenly over prepared crust and place in oven for 20 minutes.
After 20 minutes, place foil over cheesecake to prevent it from getting too brown. Cook an additional 5 minutes, or until set.
Remove cheesecake from oven and place in fridge for at least 3 hours.
After your 3 hours are up, slice into 12 pieces, serve, and enjoy!
For 1/12 of recipe: 135 calories, 8g fat, 11g carbohydrate, 8 g sugar, 5 g protein
Adapted from Sally's Baking Addiction