Tangy Lemon Cheesecake Bars

Tangy Lemon Cheesecake Bars

Tangy Lemon Cheesecake Bars


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

  • Smartpoints: 5
  • Calories 129
  • Fat 7.7 gSatfat 3.5 g
  • Protein 4 g
  • Carbohydrate 12 g
  • Fiber 1 g
  • Sugars 6 g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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