Preheat oven to 300 F.
Line a 9x9-inch baking dish with foil or
parchment. Make sure to leave extra overhang to
easily lift bars out of pan when finished.
To make the crust, combine graham cracker
crumbs and coconut oil in a medium bowl until
completely combined, then firmly press into an
even layer in bottom of baking dish.
Place in oven and bake for 7-8 minutes. Remove
from oven and let cool
Add cream cheese to a large bowl, and beat with
a hand mixer on high speed (or a stand mixer)
until smooth, 1-2 minutes.
Lower speed to medium, and, one ingredient at a
time, add yogurt, eggs, egg yolk, sugar, lemon
juice, lemon zest, and vanilla. Make sure to
completely combine each ingredient before
adding the next. Once filling is completely
smooth, pour on top of crust and bake for 25-30
minutes, or until filling is firm and does not
wiggle.
Remove from oven and cool at room temperature
for about 30 minutes. Transfer dish to
refrigerator and let cool an additional 3-4
hours, or overnight.
Once completely chilled, remove from pan with
overhanging parchment or foil. Cut into
squares, garnish, and enjoy!
Originally Submitted
6/2/2016
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You can add this Low-Fat Lemon Cheesecake Bars recipe to your own private DesktopCookbook.
