Lemon Cheesecake Bars
These lemon cheesecake bars are dense, rich, creamy, and full of bright and tangy fresh lemon flavor!
Servings: 9 servings
Ingredients
Crust
- 6 graham crackers
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
Lemon Cheesecake
- 8 ounces low fat cream cheese room temperature
- 16 ounces low fat cottage cheese
- 2 eggs
- 1/2 cup sugar
- Zest and juice of 1 lemon
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350° F. Spray a 9x9 baking pan with cooking spray.
- Add the graham crackers to a food processor and pulse until they're fine crumbs. Add in the melted butter and sugar and pulse until the mixture becomes coarse and sandy.
- Dump the mixture into the baking pan and spread it into an even layer. Use the bottom of a glass or measuring cup to firmly pack down the crust. Bake for 6-7 minutes or until lightly browned around the edges. Let the crust cool while you make the filling.
- Wipe out the bowl of the food processor and add all of the cheesecake ingredients. Purée until smooth scraping down the sides of the bowl as needed.
- Pour the filling onto the crust and smooth it out into an even layer with a rubber spatula. Bake for 30-35 minutes, or until the center still slightly jiggles. Remove from the oven and let it cool completely. Cover and refrigerate for at least 6 hours or overnight. Before serving drizzle with lemon curd, if desired.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 387mg | Sugar: 18g