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Tangy Lemon Cheesecake Bars

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 3 hrs, 30 mins
Yield

Serves 18 (serving size: 1 piece)

Classic lemon squares can contain 36g sugar per piece. We put a puckery cheesecake spin on ours--cutting sugar to just 6g per bar--which allows the bright citrus to shine.

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

Nutrition Information

  • calories 129
  • fat 7.7 g
  • satfat 3.5 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 130 mg
  • calcium 34 mg
  • sugars 6 g
  • Est. Added Sugars 5 g

How to Make It

  1. Preheat oven to 350°.

  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 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.

  3. Reduce oven temperature to 325°.

  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 325° for 30 minutes or until set.

  5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.