Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cheesecake Bars – Light, No Refined Sugar, High-Protein Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 283 reviews

  • Author: Amina
  • Total Time: 1 hour 8 minutes plus overnight chilling
  • Yield: 9 servings
  • Diet: Low Fat

Description

These Lemon Cheesecake Bars are a light, high-protein dessert option made without refined sugar. Featuring a crunchy digestive biscuit crust and a creamy lemon-infused cheesecake filling, they’re sweetened naturally with honey and Greek yogurt, making them a healthier alternative to traditional cheesecake bars.

Ingredients

Crust

  • 6 oz (180g) digestive biscuits or graham crackers (sugar-free)
  • 1/4 cup (60g) unsalted butter, melted

Filling

  • 1 ¼ cup (300g) cottage cheese
  • 1 ⅔ cup (400g) 2% Greek yogurt
  • 2 eggs
  • 1/4 cup (80g) honey
  • Zest of 1 large lemon
  • 2 tbsp (30g) lemon juice
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) cornstarch

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8-inch (20cm) square springform pan with parchment paper to prevent sticking.
  2. Crush Crackers: Place the digestive biscuits or graham crackers into a food processor and process until they become fine crumbs.
  3. Add Butter: Pour the melted unsalted butter into the cracker crumbs.
  4. Mix Crust: Stir or pulse until the crumbs are evenly moistened and combined with the butter.
  5. Form Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even layer.
  6. Bake Crust: Bake the crust at 350°F (180°C) for 10-13 minutes until set and slightly golden. Remove and allow to cool slightly.
  7. Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) to prepare for baking the filling.
  8. Prepare Cottage Cheese Filling: Transfer the cottage cheese to the food processor and blend until smooth and creamy.
  9. Add Filling Ingredients: Add Greek yogurt, eggs, cornstarch, lemon zest, lemon juice, vanilla extract, and honey to the cottage cheese in the food processor.
  10. Blend Filling: Process all filling ingredients together until completely smooth and creamy.
  11. Pour Filling Over Crust: Pour the creamy cheesecake filling over the cooled crust and smooth the top with a spatula.
  12. Bake Filling: Bake at 300°F (150°C) for 40 minutes until the filling is set but still slightly soft in the center.
  13. Cool and Remove from Pan: Once baked, run a sharp knife around the inside edge of the pan to loosen, then let the cheesecake cool completely at room temperature.
  14. Refrigerate: Cover the cheesecake and refrigerate it overnight to fully set and develop flavors.
  15. Serve: Cut into squares and serve chilled.

Notes

  • For a smoother crust, use a food processor to finely crush the biscuits.
  • Using 2% Greek yogurt balances creaminess and reduced fat for a lighter dessert.
  • Honey is used as a natural sweetener, but can be substituted with maple syrup or agave if preferred.
  • Letting the cheesecake chill overnight helps it set properly and enhances flavor.
  • You can garnish with additional lemon zest or fresh berries before serving for added freshness.
  • Prep Time: 15 minutes
  • Cook Time: 53 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-cheesecake-bars-light-no-refined-sugar-high-protein-recipe/