Greek Yogurt Lemon Cheesecake Bars

• Vegetarian

• Produce

  • 1 heaping tbsp Lemon, zest

• Refrigerated

  • 1 Egg + 1 egg white

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/3 cup Granulated sugar
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla extract

• Snacks

  • 6 Graham crackers, whole

• Dairy

  • 6 oz 1/3 less fat cream cheese, less fat
  • 2 tbsp Butter, unsalted
  • 6 oz Greek yogurt, plain non fat

Found on spoonfulofflavor.com

Ingredients

• 6 whole graham crackers
• 2 tablespoons unsalted butter, melted
• 6 ounces 1/3 less fat cream cheese, softened
• 6 ounces plain non-fat Greek yogurt
• 1/3 cup granulated sugar
• 1 egg + 1 egg white
• Pinch of salt
• 1 heaping tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all purpose flour

Directions

• Preheat oven to 350 degrees.
• Spray an 8x8 baking pan with cooking spray or line it with parchment paper.
• Place the graham crackers in the bowl of a food processor and pulse until finely ground.
• Drizzle in the melted butter and pulse again until the crumbs are moist and stick together when pressed between your fingers.
• Pour the crumbs into the prepared 8x8 pan and firmly press them into an even layer.
• Bake the crust in the oven for 6-7 minutes or until the edges start to turn golden brown.
• Remove from the oven and reduce the heat to 300 degrees.
• Let the crust cool while you make the filling.
• In the bowl of an electric mixer or using a handheld mixer beat the softened cream cheese until light and fluffy, about 2 minutes.
• Add in the Greek yogurt, sugar and pinch of salt and beat again until smooth, scraping down the sides and bottom of the bowl as needed.
• Add in the egg and egg white and beat until smooth.
• Add in the lemon zest, juice and vanilla and beat until smooth.
• Add in the flour and beat until smooth.
• Pour the filling on top of the cooled graham cracker crust then place it on the middle rack of the oven.
• Bake for 25-30 minutes or until the cheesecake is set, but the center is still a little jiggly, don’t overbake.
• Allow the bars to cool completely before refrigerating them for at least 3 hours.