Skinny Lemon Cheesecake Bars

  • 3/4 cup graham cracker crumbs
  • 2 Tablespoons butter, melted
  • 1 Tablespoon milk
  • 1 teaspoon poppy seeds
  • Filling:
  • 8 oz low fat cream cheese, softened
  • 3/4 cup Greek yogurt, nonfat plain
  • 2 egg whites
  • 1/2 cup sugar
  • 2 Tablespoons whole wheat flour
  • 2 Tablespoons lemon juice
  • 2 Tablespoons lemon zest
  • 2 teaspoons poppy seeds
For the crust:
  • Preheat the oven to 350.
  • Combine all ingredients in a bowl.
  • Stir until it pulls together.
  • Press into a lightly greased 9×9 pan and bake for 8 minutes.
For the filling:
  • While the crust is baking, beat cream cheese, yogurt and egg whites together.
  • Add sugar and flour and stir.
  • Stir in the lemon juice, lemon zest, and poppy seeds until combined.  Pour into crust (I didn’t let mine cool all the way because I was running out of time) and bake for 20-25 minutes.  Let cool before refrigerating for at least four hours.

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