Lemon Crumble Cheesecake Bars

A Tangy Delight: Lemon Crumble Cheesecake Bars

Hello my beautiful friends, today I’m excited to share one of my all time favorite ingredients, lemons, in this incredibly delicious recipe: Lemon Crumble Cheesecake Bars. This delightful treat combines the tanginess of lemons with the creamy richness of cheesecake, all nestled on top of a deliciously wholesome cake base. Trust me, once you try these bars, you’ll be hooked!  The cheesecake layer has almost a custard like feel making this a bakery treat lover’s dream come true!

Health Benefits of Lemons:

Before we dive into the recipe, let’s talk about the superstar ingredient: lemons. Lemons are not only bursting with bright flavor but also packed with health benefits. They are rich in vitamin C, which boosts the immune system and promotes healthy skin. Lemons also contain antioxidants and citric acid, which may aid digestion and promote weight loss. Plus, their refreshing taste adds a zing to any dish!

 Recipe: Lemon Crumble Cheesecake Bars

 Cake Base:

– 70 grams oat flour

– 30 grams Nuzest vanilla (which bakes and tastes amazing in all my recipes I’ve been creating lately but feel free to try any protein powder of choice)

– 7 grams coconut flour

– 4 grams sea salt

– 3 grams powdered stevia or monk fruit

– 40 grams erythritol or any granulated sugar-free sweetener to taste (*optional)

– 2 tsp baking powder

– 70 grams egg whites

– 1 tsp vanilla

– Zest of one large lemon

– Juice of 2 large lemons (approximately 80 ml, mix 60 ml into cake batter and save the other 20 ml for the cheesecake and crumble toppings)

– 90 grams nonfat Greek yogurt

– 60 ml unsweetened cashew milk

 

 Cream Cheese Layer:

– 400 grams non-fat Greek yogurt (I love Fage or Trader Joe’s brands best)

– 35 grams egg whites

– Pinch of sea salt

– 38 grams erythritol

– 2 grams powdered stevia

– 15 grams sugar-free vanilla pudding

– 1/2 tsp vanilla extract

-10 ml lemon juice 

– 2 drops natural yellow food color (*optional)

 

Crumble Topping:

– 30 grams oat flour

– 28 grams melted Cocoa Bar Lemoncello spread

– 45 grams erythritol (or coconut sugar if you prefer, but macros will vary)

– Pinch of salt

– 10 ml lemon juice

 

Instructions:

 

1. Preparation:Preheat your oven to 350°F (175°C). Grease or line an 8×8” baking dish with parchment paper.

 

2. Cake Base: In a mixing bowl, combine all dry ingredients for the cake base. Add in wet ingredients and mix well. Pour the batter into the prepared baking dish and bake for 20 minutes.

 

3. Crumble Topping: While the cake base bakes, prepare the crumble topping. Mix all crumble ingredients together in a bowl, including the lemon juice and Lemoncello spread, until a crumbly mixture forms. Set aside.

 

4. Cream Cheese Layer: In the same bowl used for the crumble topping, combine all ingredients for the cream cheese layer until smooth and well incorporated.

 

5. Assembly: Once the cake base is baked, remove it from the oven. Spread the cream cheese layer evenly over the cake base. Sprinkle the crumble topping on top.

 

6. Bake: Return the assembled bars to the oven and bake for an additional 15-16 minutes, until the edges are golden brown.

 

7. Cool and Chill: Allow the bars to cool completely, then chill in the refrigerator for at least 2 hours before serving.

 

8. Serve and Enjoy: Cut into 4 generous servings and indulge in the tangy, creamy goodness of these Lemon Crumble Cheesecake Bars!

 

Nutritional Information:

 

– Makes:4 massive servings

– Macros:

257 calories

30g carbs, 5g fat, 24.6g protein

 

Saved in MFP: Macro Minded Monique-Lemon Crumble Cheesecake Bars

 

These Lemon Crumble Cheesecake Bars are not only a treat for your taste buds but also a guilt-free indulgence. With the health benefits of lemons and the protein-packed goodness of Greek yogurt, you can enjoy every bite knowing you’re nourishing your body. So go ahead, whip up a batch of these bars, and let the zesty flavors brighten your day! Until next time, happy baking! 🍋