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Low Sugar Tangy Lemon Cheesecake Bars

Healthy Recipes: Fresh ingredients when available from our Organic Gardens.

Low Sugar Tangy Lemon Cheesecake Bars


• 4 oz. 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

• 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 oz) pkg 1/3-less fat cream cheese
• 2 large eggs


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 11x7 inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, pat-ting firmly without compacting too tightly (which will make crust tough).
3. Bake at 350 for 23 minutes or until lightly browned. Re-move from oven; cool completely
4. To prepare filling, rinse processor, wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth.
5. Pour mixture over crust, spreading evenly. Bake at 325 for 30 minutes or until set.
6. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

Note:  Recipe courtesy Cooking Light