Lemon Cheesecake Bars
User Reviews
0
0 reviews
Unrated
Lemon Cheesecake Bars
Report
Lemon cheesecake bars are a creamy, bright and easy lemon dessert. Buttery shortbread crust with a rich cream cheese topping that bursts with lemon!
Share:
Ingredients
For the Shortbread Crust:
- ½ cup whole wheat pastry flour or substitute all purpose flour
- ¼ cup all purpose flour
- 1/4 cup powdered sugar
- ¼ teaspoon lemon zest
- 1/8 teaspoon kosher salt
- 6 tablespoons cold unsalted butter cut into small pieces
For the Lemon Cheesecake:
- 16 ounces light cream cheese, (two 8-ounce blocks) softened (do not use fat free)
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- ¼ cup plain non-fat Greek yogurt at room temperature
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon fresh lemon juice
- ¼ teaspoons lemon zest
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with cooking spray.
- In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
- Press the mixture into the bottom of the prepared pan.
- Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
- Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
- Add the egg and beat just until blended.
- Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
- Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.
Notes
- TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
- TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
- RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.
Nutrition Information
Show Details
Serving
1bar
Calories
406kcal
(20%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
106mg
(35%)
Potassium
230mg
(7%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
595IU
(12%)
Vitamin C
4mg
(4%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 406kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
