Light Lemon Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
9 graham crackers
02 -
1/4 cup melted butter
→ Cheesecake Bars
03 -
2 blocks Neufchatel cheese, softened
04 -
1/2 cup plain Greek yogurt
05 -
1/2 cup maple syrup
06 -
2 eggs
07 -
1 tsp vanilla extract
08 -
1/4 cup lemon juice
09 -
2 tsp lemon zest
10 -
Pinch of salt
→ Lemon Glaze
11 -
1 cup powdered sugar
12 -
2 tbsp lemon juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8×8 (20x20 cm) baking dish with 2 rectangles of parchment paper hanging over the edges for easy lifting and apply nonstick spray.
02 -
In a food processor, blend graham crackers and melted butter until fine crumbles form. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes and let cool.
03 -
Using a stand or hand mixer, blend together Neufchatel cheese, Greek yogurt, maple syrup, eggs, vanilla extract, lemon juice, lemon zest, and a pinch of salt until smooth, scraping down the sides as needed. Use an immersion blender if necessary to ensure smoothness.
04 -
Pour the cheesecake batter onto the cooled crust in the baking dish. Bake for 35-40 minutes or until the cheesecake is slightly jiggly in the center. Let cool on the counter for 45 minutes, then refrigerate for at least 1 hour before serving.
05 -
In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cheesecake, dust with powdered sugar, and slice into squares before serving.
# Notes:
01 -
Ensure the cheesecake is fully cooled before cutting to prevent crumbling.