Ingredients
Crust
- 9 graham crackers
- 1/4 cup melted butter
Cheesecake Bars:
- 2 blocks Neufchatel cheese (or regular cream cheese), softened
- 1/2 cup plain greek yogurt
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 1/4 cup lemon juice
- 2 tsp lemon zest
- pinch salt
Lemon glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350F. Line 8×8 baking dish with 2 rectangles of parchment paper (so it is hanging out on both sides and will help lift the cheesecake out) and nonstick spray.
- In a food processor, blend together graham crackers and melted butter until fine crumbles.
- Press into bottom of baking dish evenly and bake for 10 minutes. Let cool.
- While crust is baking, using a stand or hand mixer, blend together cream cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, lemon zest, and salt until well combined and smooth, scraping down sides as needed. If necessary, use an immersion blender to blend.
- Pour cheesecake batter into baking dish with crust.
- Bake for 35-40 minutes or until cheesecake is just slightly jiggly in the center. Let cool for 45 minutes on counter and then at least one hour in the fridge before serving.
- Make lemon glaze for on top and drizzle before serving. Dust with powdered sugar and slice into squares. Enjoy!
Category: dessert, lemon, cheesecake
Method: oven
Cuisine: American
