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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
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cream cheese, Healthy, Lemon, Strawberries
Servings: 12
Calories: 135kcal
Author: The Healthy Toast

Ingredients

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

Instructions

  • 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!

Notes

For 1/12 of recipe: 135 calories, 8g fat, 11g carbohydrate, 8 g sugar, 5 g protein
Adapted from Sally's Baking Addiction