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 teaspoon vanilla extract
08 -
1/4 cup lemon juice
09 -
2 teaspoons lemon zest
10 -
Pinch of salt
→ Lemon Glaze
11 -
1 cup powdered sugar
12 -
2 tablespoons lemon juice
# Instructions:
01 -
Preheat oven to 350°F. Line an 8×8-inch baking dish with 2 rectangles of parchment paper, leaving some overhang for easy removal, and apply nonstick spray.
02 -
Using a food processor, blend graham crackers and melted butter until fine crumbles form. Press evenly into the bottom of the prepared baking dish and bake for 10 minutes. Let cool.
03 -
In a mixing bowl, blend Neufchatel cheese, Greek yogurt, maple syrup, eggs, vanilla extract, lemon juice, lemon zest, and a pinch of salt until smooth and well combined. Scrape down the sides as needed. Use an immersion blender if necessary for a smoother texture.
04 -
Pour the batter evenly over the cooled crust in the baking dish. Bake for 35-40 minutes, or until the center is slightly jiggly. Allow to cool for 45 minutes at room temperature, then chill in the refrigerator for at least 1 hour before serving.
05 -
Mix powdered sugar and lemon juice until smooth. Drizzle glaze on top of the cheesecake bars before serving.
06 -
Dust with additional powdered sugar, if desired. Slice into squares and enjoy.
# Notes:
01 -
Refrigerate leftovers in an airtight container for up to 3 days.