I don’t make desserts for this site all that often, but I decided that in honor of my diet I needed to develop a low-calorie dessert to help me satisfy my rare craving for sweets. This is my first real attempt at making cheesecake and I think I did pretty well! There are a few changes I plan on making next time (don’t worry, I’ll let you know how it goes) because there’s a lot of potential for awesomeness here.
See! They actually worked!
I got the idea for making Lemon Cheesecake bars when I saw this recipe on Pinterest. It looked divine and got me craving lemon cheesecake, however they were a bit too high-calorie for me. So first I decided to change the crust. I went with a crust from a Low-Fat Cheesecake recipe on Food Network’s website. After that, I wanted the filling to be lower in calories as well, and used some measurements from a recipe I found on yummly.com. I made some of my own special changes, and a recipe was developed!
These came out absolutely delicious, especially at only 100 calories a piece. They were a little softer than I wanted them, so I didn’t try making a creme brulee top. Maybe I’ll take one of the ones I put in the freezer (for when the craving hits again) and see if it works better when frozen. Next time, to make them firmer, maybe I’ll try adding some egg whites and less lemon juice.
For the Crust:
9 whole low-fat Cinnamon Graham Crackers
2 Tbsp. unsalted Butter, melted
2 Tbsp. water
For the Filling:
8 oz. Neufchâtel Cheese, softened
¼ cup sugar
2 Tbsp. milk
1 Lemon, zested
¼ cup Lemon Juice
Preheat oven to 350.
In a food processor, pulse graham crackers until crumbled. Add butter, and 1-2 Tbsp water as needed until crumbs are thoroughly moistened. Spray an 8×8 inch baking pan lightly with cooking spray, line it with parchment paper, and spray again. Press graham cracker mixture into the bottom and bake for 8 minutes, or until browned. Let cool for at least 10 minutes.
Meanwhile, whip the Neufchatel cheese and sugar until smooth. Add milk, egg, lemon zest, and lemon juice and thoroughly mix, scraping the sides. Pour onto graham cracker crust, and bake 20-25 minutes, or until completely set. Let cool, then refrigerate. Cut into 16 pieces, and refrigerate until ready to serve.
I know, I really need a new camera, but I did the best I could!
Nutritional info per bar: Calories 100, Fat 5g, Carbs 10g, Protein 2g