Lemon Cheesecake Bars
In this video, you’ll learn how to make lemon cheesecake bars that are quicker and easier to make than traditional cheesecake.
This gluten free cheesecake is surprisingly lower in fat yet richer in protein than your typical cheesecake slice.
With this recipe on hand you can escape the pitfalls of regular cheesecakes—prone to cracks. Embrace these bars for foolproof success.
This is why you’ll love these easy cheesecake bars:
-These bars are an effortless dessert that’s impressive in both taste and presentation.
-This quick and healthy recipe is a convenient recipe for any occasion.
-This delicious bars offer you a great balance between indulgence and nutrition.
-It’s a no fail-recipe anyone can make.
NUTRITIONAL INFO (per bar):
199 calories, fat 7.4g, carb 24.1g, protein 9.3g
LEMON CHEESECAKE BARS RECIPE
(makes 9 bars)
For the crust:
3/4 cup quick cooking oats (70g)
1/2 cup processed ground oats, or oat flour (50g)
2 tbsp melted butter
2 tbsp maple syrup
2 tbsp unsweetened applesauce, or water
For the filling:
1 cup ricotta cheese (250g)
1 cup Greek yogurt (250g)
1/3 cup maple syrup, honey or agave (80ml)
1/4 cup lemon juice (60ml)
2 large eggs
2 tbsp processed ground oats, or oat flour (50g)
Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) square baking dish with parchment paper.
Prepare the Crust:
In a mixing bowl, combine quick-cooking oats, oat flour, melted butter, maple syrup, and your choice of applesauce or water. The addition of applesauce brings extra flavor to the crust.
Transfer the mixture to the lined baking dish, then press it into the bottom using your fingers or the back of a spoon.
Bake the crust at 350°F (180°C) for 10 minutes. Allow it to cool while you move on to the filling.
Prepare the Filling:
In a large mixing bowl, combine ricotta cheese, Greek yogurt, your preferred sweetener, and fresh lemon juice.
Gradually incorporate the eggs one at a time, using a mixer on low speed. Mix only until the ingredients are incorporated, being mindful not to overmix and introduce excess air into the cheesecake filling.
Pour the prepared filling evenly over the pre-baked crust. Gently shake the baking dish to ensure an even distribution of the filling.
Bake the assembled bars at 350°F (180°C) for 22-25 minutes.
Allow the baked bars to cool to room temperature, or for at least an hour after baking. For optimum results, refrigerate the bars to cool and set completely for 3 hours or overnight.
Once fully set, cut the cheesecake into 9 or 16 equal squares, depending on your desired serving size.