Skinny Lemon Icebox Bars

1. Line a 9 x 9 x 2-inch pan with parchment paper and lightly spray it with nonstick cooking spray. Set aside.

Crust

1. Add 14 squares whole-grain graham crackers, to a food processor and pulse until fine crumbs are formed.
2. Add 2 tablespoons melted unsalted butter and 1 tablespoon brown sugar and pulse until combined. This should resemble damp sand.
3. Press the crumb mixture evenly into the bottom of the prepared pan. Place it in the refrigerator while you prepare the filling.

Filling

1. In a large bowl, beat 1 (8-ounce) package ⅓ less-fat cream cheese, and 1 (14-ounce) can fat-free sweetened condensed milk on high with a hand mixer or a stand mixer fitted with the paddle attachment until smooth and creamy, about 2 minutes. Add 1 teaspoon lemon zest and ½ cup fresh lemon juice and beat until fully incorporated, about 1 minute.
2. In a small bowl, combine 2 teaspoons gelatin and 3 tablespoons boiling water and whisk until the gelatin is completely dissolved. Let it cool for 2 to 3 minutes.
3. Stir the gelatin into the cream cheese mixture until completely incorporated. Pour the filling over the chilled crust.
4. Cover and chill in the refrigerator for at least 6 hours, or overnight, until the filling is completely set. Lift the bars from the pan using the parchment paper and slice into pieces before serving. 8 hours or overnight, until filling is firm.