Lemon Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
Quarter cup of butter, melted
02 -
Nine crushed graham crackers
→ Cheesecake Bars
03 -
Half a cup of plain Greek yogurt
04 -
Two softened bricks of Neufchatel cheese
05 -
Two large eggs
06 -
Half a cup of maple syrup
07 -
A teaspoon of vanilla
08 -
Two teaspoons of zested lemon peel
09 -
Quarter cup of fresh-squeezed lemon juice
10 -
Just a pinch of salt
→ Lemon Glaze
11 -
Two tablespoons of fresh lemon juice
12 -
A cup of powdered sugar
# Instructions:
01 -
Turn your oven to 350°F. Spray an 8x8-inch pan with nonstick spray and line it with two overlapping parchment sheets, leaving the edges sticking out for easy lifting.
02 -
Run the graham crackers with butter through a food processor until they turn into tiny crumbs. Spread the mix across the base of your pan and bake it for ten minutes. Let it cool completely.
03 -
Combine Greek yogurt, Neufchatel cheese, eggs, maple syrup, vanilla, lemon peel, lemon juice, and salt in a bowl. Blend until the mix is super smooth, using an immersion blender if needed. Don’t forget to scrape the sides of the bowl!
04 -
Spread the prepared batter over your crust. Bake for 35-40 minutes, checking that the center is a little wobbly but not loose. Cool for 45 minutes on your counter before refrigerating it for at least an hour.
05 -
Combine the lemon juice and powdered sugar until the glaze is fully smooth. Drizzle this on top of your bars.
06 -
Cut the cooled cheesecake into squares, sprinkle more powdered sugar if you like, and dig in!
# Notes:
01 -
Keep any leftovers sealed in the fridge for up to three days.