Tangy Lemon Cheesecake Bars Recipe

Name: Tangy Lemon Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 4 ounces whole-wheat pastry flour (about 1 cup); 1/3 cup sliced almonds, toasted; 3 tablespoons powdered sugar; 1 tablespoon canola oil; 1/4 teaspoon kosher salt; 1/4 cup cold butter, cut into small pieces; Cooking spray; Filling:; 3/4 cup fat-free Greek yogurt; 1/3 cup granulated sugar; 1 tablespoon grated lemon rind; 1/3 cup plus 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1 (8-ounce) package 1/3-less-fat cream cheese; 2 large eggs

Servings: persons

Crust:
4 ounces whole-wheat pastry flour (about 1 cup)
1/3 cup sliced almonds, toasted
3 tablespoons powdered sugar
1 tablespoon canola oil
1/4 teaspoon kosher salt
1/4 cup cold butter, cut into small pieces
Cooking spray
Filling:
3/4 cup fat-free Greek yogurt
1/3 cup granulated sugar
1 tablespoon grated lemon rind
1/3 cup plus 1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 (8-ounce) package 1/3-less-fat cream cheese
2 large eggs

1
Preheat oven to 350u00b0.
2
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350u00b0 for 23 minutes or until lightly browned. Remove from oven; cool completely.
3
Reduce oven temperature to 325u00b0.
4
To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325u00b0 for 30 minutes or until set.
5
Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 4 ounces whole-wheat pastry flour (about 1 cup), 1/3 cup sliced almonds, toasted, 3 tablespoons powdered sugar, and more.

Yes, Tangy Lemon Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tangy Lemon Cheesecake Bars

How did you like this recipe?

Frequently Asked Questions