Tangy Lemon Cheesecake Bars


Classic lemon squares can contain 36g sugar per piece. We put a puckery cheesecake spin on ours—cutting sugar to just 6g per bar—which allows the bright citrus to shine.


4 ounces 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-ounce) package 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 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.

3. Reduce oven temperature to 325°.

4. To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.

5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

Serves 18 (serving size: 1 piece)

Nutritional Information

Calories 129
Fat 7.7 g
Satfat 3.5 g
Protein 4 g
Carbohydrate 12 g
Fiber 1 g

Sugars 6 g

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