( Lighter No Bake Lemon Cheesecake Bars

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Condiments

  • 2 tbsp Lemon curd
  • 5 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups Powdered sugar
  • 1 tsp Vanilla extract

• Snacks

  • 2 cups Vanilla wafer cookies

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Heavy whipping cream
  • 6 oz Vanilla greek yogurt
  • 12 oz Watchers whipped cream cheese

Found on alattefood.com

Ingredients

• 2 cups crushed vanilla wafer cookies (I used reduced fat)
• 1 Tbsp lemon zest
• 5 Tbsp butter, melted
• 1/2 cup heavy whipping cream
• 12 oz Weight Watchers Whipped Cream Cheese
• 6 oz Vanilla Greek Yogurt
• 1 tsp vanilla extract
• 5 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 1/2 cups powdered sugar
• 2 Tbsp lemon curd

Directions

• In a bowl, mix crushed vanilla wafers, lemon zest, and melted butter. Once combined, press the crust evenly into an 8x8 baking dish. Set aside.
• In a large bowl with a mixer, whip heavy whipping cream until stiff peaks form. Add in Weight Watchers Whipped Cream Cheese, 4 oz at a time, beating well after each addition. Once combined, add in Greek Yogurt, and beat well.
• Add in lemon zest, lemon juice, and vanilla extract and mix.
• Lastly, add in powdered sugar, 1/2 cup at a time, beating well after each addition, until the filling is thick and smooth.
• Pour filling evenly over crust, smoothing the filling to the sides of the dish.
• If using lemon curd, dollop small teaspoonfuls on top of the cheesecake. With a knife or toothpick, carefully swirl the curd with the cheesecake.
• Chill in the freezer for at least 5-6 hours. Put it in the fridge 30 minutes before serving.
• Enjoy!