The Lemon Raspberry Cheesecake Bars are the perfect summer dessert!
Made with Simple Mills lemon thin crust, creamy raspberry cheesecake filling, and buttery streusel sweetened with Mānuka Honey.
Ingredients:
Crust-
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1 ½ cups (or 1 box) @simplemills Lemon Thins
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1 ½ tsp lemon zest
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4 tbsp unsalted butter, melted
Filling-
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8 oz low-fat cream cheese
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⅔ cup greek yogurt
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½ cup fresh raspberries
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3 tbsp Wedderspoon Mānuka Honey
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2 tsp lemon zest
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1 egg + 1 egg yolk
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1 tsp vanilla extract
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¼ tsp salt
Streusel Topping-
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½ cup all-purpose flour
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2 tbsp crushed freeze-dried raspberries
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1 tbsp Wedderspoon Mānuka Honey
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3 tbsp unsalted butter, melted
Directions
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Preheat oven to 350F. Line a loaf tin with parchment paper.
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In a food processor, combine cookies and lemon zest and pulse until well combined. Add butter and process until dough starts to come together. Press crust into the bottom of the loaf tin. Bake for 10 minutes.
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Meanwhile, clean out food processor. Add all filling ingredients to food processor and process until creamy. Pour filling over baked crust.
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Combine all streusel ingredients together in a bowl. Sprinkle streusel topping over filling. Bake cheesecake for 20-25 minutes until set. Cool for 30 min at room temperature. Refrigerate for at least 3-4 hrs (ideally overnight).
Recipe by @healthienut.
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