Lemon Cheesecake Bars
Cheesecake bars with a light lemon flavor and graham cracker crust.
Servings: 12 people
Ingredients
Graham Crust
- 1 cup Low-fat graham cracker crumbs
- 2 tbsp Granulated sugar replacement use a 1:1 replacement
- 4-5 tbsp Unsweetened applesauce
Cheesecake Filling
- 8 oz 1/3-less fat cream cheese softened
- 2 cups Nonfat plain Greek yogurt
- 3 Eggs
- 1 oz box Sugar-free Jell-o cheesecake pudding mix
- 6 tbsp Granulated sugar replacement use a 1:1 replacement
- Pinch Salt
- ¼ cup Lemon juice
- 1 ½ tbsp Lemon zest
- Optional: ½ tsp lemon extract for a bolder lemon flavor
Instructions
- Preheat oven to 325F. Make the crust by mixing the graham cracker crumbs and the sugar replacement together. Slowly add the applesauce, a little bit at a time, and mix gently with your fingers until the mixture is crumbly and resembles wet sand. If needed, add a small amount more of applesauce than is called for to reach the right consistency.
- Press the crumb mixture into a parchment-lined 8x11 baking dish. Bake in the oven for 10-14 minutes until set. Set aside and let partially cool.
- Meanwhile, make the cheesecake filling by mixing the softened cream cheese with the salt and sweetener. Add the Greek yogurt, eggs one by one, lemon juice, and lemon zest. Then, add the Jello mix and stir until the mixture is thickened and the Jello powder is thoroughly distributed.
- Pour the cheesecake filling into the crust and spread with a spatula so it has an even top. Bake in the oven for 35-40 minutes or until set. Allow to cool to room temperature and then move to the refrigerator to fully cool before slicing into bars.
Notes
4 WW points per serving
Nutrition
Serving: 99g | Calories: 126kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 2.3g | Cholesterol: 58mg | Sodium: 139mg | Potassium: 122mg | Sugar: 4.7g | Calcium: 112mg | Iron: 0.6mg