Lemon Cottage Cheese Cheesecake Bars - Light, No Refined Sugar, High-Protein
These Lemon Cottage Cheese Cheesecake Bars are one of those desserts that completely surprised me in the best way. They’re bright, creamy, lightly tangy, and wonderfully fresh — the kind of treat that feels indulgent but still light enough to enjoy any day of the week.
Ingredients
Crust
- 6 oz (180g) digestive biscuits or graham crackers , sugar-free
- 1/4 cup (60g) unsalted butter , melted
Filling
- 1 ¼ cup (300g) cottage cheese
- 1 ⅔ cup (400g) 2% Greek yogurt
- 2 eggs
- 1/4 cup (80g) honey
- Zest of 1 large lemon
- 2 tbsp (30g) lemon juice
- 1 tsp (5g) vanilla extract
- 1 tbsp (8g) cornstarch
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square springform pan (with a removable base) with parchment paper.
- Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
- Add melted butter.
- Mix until evenly moistened.
- Press the mixture into the bottom of the pan.
- Bake for 10-13 minutes. Set aside to cool lightly.
- Reduce oven temperature to 300°F (150°C).
Prepare the cottage cheese cheesecake filling.
- Transfer the cottage cheese into the bowl of a food processor.
- Blend cottage cheese until smooth.
- Add remaining filling ingredients: Greek yogurt, eggs, cornflour, lemon zest, lemon juice, vanilla extract and honey.
- Blend until creamy.
- Pour over crust and smooth the top.
- Bake at 300°F (150°C) for 40 minutes, until set but slightly soft in the center.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature.
- Cover and refrigerate overnight.
- Cut into squares and serve.
Nutrition
Serving: 1serving out of 9Calories: 213kcalCarbohydrates: 25.89gProtein: 11.4gFat: 7.23gSaturated Fat: 3.198gTrans Fat: 0.025gCholesterol: 50mgSodium: 280mgPotassium: 187mgFiber: 2.2gSugar: 10.39gVitamin A: 202IUVitamin C: 2.1mgCalcium: 91mgIron: 1.01mg