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Lightened-Up Lemon Poppyseed Cheesecake Bars (Lower Sugar)

Course Cakes, Desserts
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 9 servings
Calories 355kcal

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

Instructions

  • 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.

Notes

macros per bar (1 of 9)
each bar is approximately:
  • calories: ~355 kcal
  • protein: ~11 g
  • carbs: ~21 g
  • fat: ~26 g