Skinny Strawberry Cheesecake Bars

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Strawberries, fresh whole

• Refrigerated

  • 1 Egg white, large

• Breakfast Foods

  • 2 1/2 cups Brown rice cereal, crisp

• Condiments

  • 3/4 tsp Stevia, powdered
  • 1 1/2 tsp Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tbsp Cornstarch
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 2 cups Greek yogurt, plain nonfat
  • 1 (8oz block Greek yogurt cream cheese
  • 5 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the crust
• 2 ½ cups (75g) crisp brown rice cereal
• ¾ tsp powdered stevia
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 5 tbsp (85mL) nonfat milk, room temperature
• for the filling
• 2 cups (480g) plain nonfat Greek yogurt
• 1 (8oz) block Greek yogurt cream cheese, softened
• 1 large egg white, room temperature
• 1 ½ tbsp (12g) cornstarch
• 2 tsp vanilla extract
• 1 ½ tsp vanilla crème stevia
• ¾ cup (105g) fresh whole strawberries, diced

Directions

• Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
• To prepare the crust, add the cereal to a food processor or blender, and pulse until the cereal turns into fine crumbs. Transfer to a bowl, and stir in the powdered stevia. Mix in the butter and milk until all of the cereal mixture is completely incorporated. Gently press the mixture into the prepared pan. Bake at 300°F for 15-18 minutes or until it feels dry to the touch. Cool completely to room temperature.
• To prepare the filling, beat the cream cheese and Greek yogurt in a medium bowl until smooth. Mix in the egg white, stopping when just incorporated. Mix in the cornstarch until completely incorporated. Mix in the vanilla and vanilla crème stevia, stopping when just incorporated. Gently fold in the strawberries.
• Spread the filling on top of the cooled crust. Bake at 300°F for 35-38 minutes or until the center barely jiggles when the pan is gently shaken. Cool completely to room temperature in the pan before covering with plastic wrap, ensuring that the plastic wrap completely touches the tops of the cheesecake bars. Chill for at least 8 hours before slicing.