Lemon Swirl Cheesecake Bars (Skinny!)

Bee's Baking - Lemon Swirl Cheesecake Bars (Skinny!)Adapted from Sally’s Baking Addiction


For the base

85g digestive biscuits
30g reduced-fat spread (or butter)

For the filling

225g reduced-fat (not fat-free) cream cheese
185g fat-free Greek yoghurt
2 egg whites
50g (¼ cup) caster sugar (or equivalent sweetener, as was used here)
15g all-purpose flour
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
65g lemon curd


1. Preheat oven to 180°C/350°F
2. Crush the biscuits into crumbs either with a processor or by placing them in a bag and smashing with a rolling pin
3. Melt the spread or butter and stir through the crumbs until combined
4. Press the biscuit mixture into the bottom of a square tin lined with aluminium foil and bake for 8 minutes, then set aside to cool
5. Meanwhile, beat the egg whites until stiff peaks form and set aside
6. Beat the cream cheese in another bowl for 1 minute until creamy
7. Add the yoghurt, sugar, and flour and beat for another 3 minutes, followed by the lemon juice and vanilla until combined
8. Fold through (or beat on lowest speed) the egg whites until just combined
9. Pour filling over the crust and swirl the lemon curd over the surface
10. Bake for 20 minutes uncovered, then cover with aluminium foil to prevent browning and bake for another 5
11. Allow to cool for 20 minutes before placing in the refridgerator
12. After completely chilled (at least 3+ hours), lift foil out of the pan and cut into squares

Nutritional Information

– Recipe yields 12 servings
– Each slice contains ~118 calories, 11g carbs, 5g protein, and 5g fat

Bee's Baking - Lemon Swirl Cheesecake Bars (Skinny!)


1 Comment

  1. Reblogged this on My Meals are on Wheels.

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