Lightened-Up Lemon Poppyseed Cheesecake Bars (Lower Sugar)

Cakes, Desserts

lemon poppyseed cheesecake bars (lightened up & gluten-free)

if you love lemon desserts that are bright, creamy, and feel bakery-level without being overly heavy, these lemon poppyseed cheesecake bars are it.

they’re rich and satisfying, but still very much in the better-for-you dessert category :).

the kind of treat you can enjoy straight from the fridge as a snack or serve up as a crowd-pleasing dessert.

taste

these bars are perfectly lemon-forward without being sour.

the combination of fresh lemon zest, lemon juice, and a touch of lemon extract gives a layered citrus flavor that tastes vibrant and fresh, not artificial (the worst!).

the filling is lightly sweet (not cloying), which lets the lemon shine, while the whipped topping adds just enough extra sweetness to make them feel indulgent.

the poppy seeds bring that classic lemon poppyseed vibe you expect-subtle crunch, lots of nostalgia.

texture

texture is where these reeeeeally shine.

the crust is soft, buttery, and slightly cake-like thanks to the almond flour and oat flour combo.

there’s no dry or crumbly base here, and no pre-baking required.

the cheesecake layer is ultra-creamy and thick, with a smooth, almost dense mousse-like bite once chilled.

topping everything with a light layer of coco whip or tru whip makes the bars feel airy and balanced, not dense or heavy.

why these are a lightened-up, better-for-you version

these bars give you all the cheesecake satisfaction with a few intentional swaps:

naturally gluten-free crust made with almond flour and oat flour
sweetened with lakanto monkfruit instead of refined sugar
greek yogurt adds a little protein and creaminess without needing extra fat
no pre-baked crust, no complicated steps, no water bath

the result is a dessert that feels indulgent but not overwhelming — lower in sugar, more balanced, and much more “everyday friendly” than classic cheesecake bars.

how easy these are to make

this recipe is very low-effort for how impressive the final result is.

one bowl for the crust
one bowl for the filling
no pre-baking
no special equipment

you simply press the crust into the pan, mix the filling, bake, chill, and top. most of the “work” happens while the bars chill in the fridge.

substitution options

these bars are flexible and forgiving:

butter, avocado oil or coconut oil both work in the crust
2% or full-fat greek yogurt can be used in the filling
tru whip or coco whip both work for the topping (tru whip lite for slightly lighter macros)
if you don’t have lemon extract, you can add extra zest, though the extract really enhances the flavor
for extra sweetness, dust with powdered lakanto or add a light lemon glaze

storage

store the bars covered in the refrigerator for up to 4–5 days. they’re best served cold and slice cleanly once fully chilled.

for longer storage, freeze the bars without the whipped topping, then thaw overnight in the fridge and add the topping before serving.

if you love Lightened-Up Lemon Poppyseed Cheesecake Bars (Lower Sugar), then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Nourishing Banana Date Cobbler With Homemade Ice Cream

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

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Lightened-Up Lemon Poppyseed Cheesecake Bars (Lower Sugar)

Recipe by MaryCourse: Cakes, Desserts

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

290

kcal

approximate macros per bar (1 of 9)
with whipped topping included
calories: ~285–300
protein: ~8–9 g
carbs: ~14–16 g
fat: ~22–23 g
fiber: ~4 g
net carbs: ~10–12 g

Ingredients

soft almond–oat flour crust (no pre-bake)
1 cup almond flour
1/2 cup gluten-free oat flour
2 tbsp coconut sugar
2 tbsp melted butter or coconut oil
2–3 tbsp dairy-free milk (as needed)
1/2 tsp vanilla extract
pinch of sea salt
lemon poppyseed cheesecake filling
16 oz cream cheese, softened
1/2 cup plain greek yogurt (2% or full-fat)
2 large eggs, room temperature
1/2 cup lakanto monkfruit sweetener (granulated or classic)
1 tsp vanilla extract
1/2 tsp lemon extract
2 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp poppy seeds
pinch of salt
topping (after cooling)
1 cup coco whip or tru whip, thawed

Directions

preheat oven to 325°F. line an 8×8 pan with parchment paper.
make the crust:
in a bowl, mix almond flour, oat flour, coconut sugar, salt, melted butter, vanilla, and 2 tbsp dairy-free milk.
add the remaining 1 tbsp milk only if needed — the mixture should be soft and pressable, not wet. press evenly and firmly into the prepared pan. no pre-bake needed.
make the filling:
beat cream cheese until completely smooth. mix in greek yogurt until creamy.
beat in eggs one at a time. add lakanto, vanilla, lemon extract, lemon zest, lemon juice, poppy seeds, and salt. mix just until smooth.
pour filling over the crust and smooth the top. bake for 50-55 minutes, until edges are set and the center has a slight jiggle.
cool completely at room temperature, then refrigerate at least 4-6 hours (overnight preferred). once fully chilled, spread 1 cup coco whip or tru whip evenly over the top. slice into 9 bars and enjoy.