Healthy Lemon Cheesecake Bars
If you like cheesecake but don’t like the fat and calories, you will LOVE these healthy Lemon Cheesecake Bars!
Every bite is like a wave of freshness — so tasty, so fresh, so lemony! You would never actually guess that this is good for you, though. I mean, they’re too sweet and flavorful to be nutritious… and they’re definitely too rich and creamy to be diet-friendly… right?
Wrong. The ingredient list of this cheesecake is much healthier than any store-bought kind. And that’s the thing I love about healthy food — it can taste great!
If you like cheesecake but don't like the fat and calories, you will LOVE these Healthy Lemon Cheesecake Bars! Every bite is like a wave of freshness -- so tasty, so fresh, so lemony!
- 2½ cups Chopped Almonds
- ¼ cup Brown Rice Flour (or flour of choice)
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
- 1 tbs Coconut Oil
Preheat oven to 350 degrees Fahrenheit and line a brownie pan with tin foil.
In a blender or food processor, blend the almonds until it turns into a moist flour (the more you blend, the more the natural oils will come out and help bind the crust).
Add the brown rice flour, cinnamon, and salt and blend again. Transfer mixture to a bowl and mix in the coconut oil (I used my hands). Transfer to the pan and flatten. Bake for ~15 minutes. Let cool.
In a stand mixer bowl fitted with a whisk attachment, add the cream cheese and yogurt. Whip on medium speed until smooth and fluffy.
Add the honey, arrowroot starch, lemon flavor, and stevia extract, and whip again.
Add the protein powder and lemon juice and whip one last time.
Pour the mixture over the crust and bake for ~40 minutes, or until the center is firm and edges pull away from the sides of the pan. Let cool completely before slicing (refrigerating the cheesecake before slicing is best). Serve with Blueberry Compote.
With love and good eats,