Healthy Lemon Cheesecake Bars (Easier and Faster than Cheesecake)
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Lemon Cheesecake Bars
In this video, you'll learn how to make lemon cheesecake bars that are quicker and easier to make than traditional cheesecake.
This gluten free cheesecake is surprisingly lower in fat yet richer in protein than your typical cheesecake slice.
With this recipe on hand you can escape the pitfalls of regular cheesecakes-prone to cracks. Embrace these bars for foolproof success.
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This is why you'll love these easy cheesecake bars:
-These bars are an effortless dessert that's impressive in both taste and presentation.
-This quick and healthy recipe is a convenient recipe for any occasion.
-This delicious bars offer you a great balance between indulgence and nutrition.
-It's a no fail-recipe anyone can make.
NUTRITIONAL INFO (per bar):
199 calories, fat 7.4g, carb 24.1g, protein 9.3g
LEMON CHEESECAKE BARS RECIPE
(makes 9 bars)
Ingredients:
For the crust:
3/4 cup quick cooking oats (70g)
1/2 cup processed ground oats, or oat flour (50g)
2 tbsp melted butter
2 tbsp maple syrup
2 tbsp unsweetened applesauce, or water
For the filling:
1 cup ricotta cheese (250g)
1 cup Greek yogurt (250g)
1/3 cup maple syrup, honey or agave (80ml)
1/4 cup lemon juice (60ml)
2 large eggs
2 tbsp processed ground oats, or oat flour (50g)
Preparation:
Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) square baking dish with parchment paper.
Prepare the Crust:
In a mixing bowl, combine quick-cooking oats, oat flour, melted butter, maple syrup, and your choice of applesauce or water. The addition of applesauce brings extra flavor to the crust.
Transfer the mixture to the lined baking dish, then press it into the bottom using your fingers or the back of a spoon.
Bake the crust at 350°F (180°C) for 10 minutes. Allow it to cool while you move on to the filling.
Prepare the Filling:
In a large mixing bowl, combine ricotta cheese, Greek yogurt, your preferred sweetener, and fresh lemon juice.
Gradually incorporate the eggs one at a time, using a mixer on low speed. Mix only until the ingredients are incorporated, being mindful not to overmix and introduce excess air into the cheesecake filling.
Pour the prepared filling evenly over the pre-baked crust. Gently shake the baking dish to ensure an even distribution of the filling.
Bake the assembled bars at 350°F (180°C) for 22-25 minutes.
Allow the baked bars to cool to room temperature, or for at least an hour after baking. For optimum results, refrigerate the bars to cool and set completely for 3 hours or overnight.
Once fully set, cut the cheesecake into 9 or 16 equal squares, depending on your desired serving size.
Enjoy!
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Thanks so much for supporting!
Not so 😂
No fail cheesecake? you mean im not allowed to make it ? ;_;
Taste-to-effort ratio is way above other cheesecakes I've made before.
You don't dissapoint ! No bs just straight to the point and most importantly healthy alternatives 🙌🏻
👍🇬🇷
I just subscribed because you give us quick, healthy, recipes with the nutrition and ingredients listed below video! very much appreciated - thanks!
Thanks for joining and sending over your feedback! Glad you find the recipes helpful!
I made it today, it came out really good. Thank you for your recipe.
That's great news! Thanks so much for trying it out and sending over your feedback!
Hi! If I wanted to replace the 1/4 cup of lemon, and instead add vanilla extract, how could I change around the measurements without ruining the recipe?
This looks delicious, and I can't wait to make it. Wonderful healthy spin, and I love the lemon you added. ❤️
Thanks Christina, hope you'll enjoy this healthier cheesecake! Have fun!
@@HowToCookSmarterhello can I leave out the lemon juice and make this into a plane cheese cake and add different toppings?
🎉
you can make it with oats
Thanks for your ideas and yummy recepice 💜💕💜💕💜💕💜💕💜💕💜💕💜💕
You're so welcome! Give this a try!
I'm headed out today to replenish my supply of ricotta cheese and fresh lemons. This recipe looks amazing! I'm not sure if we'll be able to wait overnight to give it a try. Looks like our favorite 5-star TH-cam chef has another healthy winner, as usual! Thank you, Sasha! 🥰 ⭐⭐⭐⭐⭐
Ricotta cheese is definitely one of my fridge staples:) If I'm not baking with ricotta, I would definitely eat some with my fruit jam and peanut butter for a quick sweet fix. Hope you'll enjoy your lemon cheesecake Lauren, and I appreciate all of your 5-star reviews that keep coming from you! Sending back love!
Looks delicious 🤤
Thanks Afton for watching and leaving your comment! Hope you're doing fine!
This is a great recipe! Oatmeal crust? Sounds great!
Yeah, super easy crust, definitely no need for any cookie crumb.
This is good! I just made it! I couldn’t wait for it to sit for one hour, so I dug in beforehand. A little soft, but it’s still tastes delicious. I think I’ll add more lemon next time. I did not measure, I think I just squeezed one lemon. Thank you, for this recipe!!
I’m not familiar with the brands you use. Are the ricotta cheese and Greek yogurt full fat? If so, have you ever used low fat?
Currently making this with some modifications I added all-purpose flour instead of oat flour and I also used a sugar alternative. Hopefully it bakes well.
Definitely will make this. Thank you for sharing ❤
You're so welcome! Have fun!
Thank you for this recipe I can use this and not feel guilty 😊⭐🌟
Exactly, it's a guilt-free cheesecake:)
Has anyone tried freezing this? I got a big tub of ricotta cheese so i was thinking of making a double batch and freezing one.
Can't wait to try it ! Thanks
Have fun and enjoy you cheesecake!
I've made a few different cheesecakes on my channel before, but this is the best one, the taste and structure is just 10 out of 10.
I made this and did not care for it. Tasted more like eggs to me and the crust tasted like rye bread for some reason. I did it according to the recipe. The carrot cake is much better.
A Baked New York Cheesecake flavoured with lemon and vanilla is my all time favourite dessert. I think now this Cheesecake is by far your Best Recipe 👍😋
Wow man, thanks so much, it means a lot and I do believe it's one of the most delicious desserts I've made so far here on the channel, at least for a lemon dessert lovers like we do:) Hope you'll give it a try.
@HowToCookSmarter
@HowToCookSmarter
@HowToCookSmarter
This was a very delicious and yummy recipe
Thanks for trying it out!
I didn’t add the oat flour in the batter for fliing hope it turns out ok
Sasha, it looks delicious as always!!🤗💯
Thanks so much Liz, hope you're going to give this a try.
@@HowToCookSmarter Yes, I absolutely will🤗
Can I use cottage cheese instead of Ricotta cheese in this recipe?
I just LOVE anything with lemon! Thank you for another genius healthy version of our favourite desserts. As ever, TFS and have a great week! 👍 ❤
Hi Hazel! I expected you would approve this recipe, cause both of us are a huge lemon dessert lovers. Trust me this healthier version can stand up to any other regular cheesecake. Thanks for supporting as always! Take care! Sending back love!
@@HowToCookSmarter no no to you oj
@@HowToCookSmartero9oo9
Love your recipe!
It's great to know that!
Bravo covece, zdravo razmisljanje.
Good golly miss molly. I've been craving some serious cheesecake and this one looks absolutely scrumptious. Thank you for sharing.😀😃😄
Hope this one will satisfy your cheesecake cravings!
Nice one 👍 👌 👏 I'll give it a try. Cheesecake! my favourite desert.thanks ❤
Same here, can't get enough of cheesecakes! Sending back love!
Thanks for sharing
Thanks for watching!
Nice recipe👍 Any alternate of eggs? If i dont want to use eggs or flax-eggs?
Hi! You can try with using 1/4 cup applesauce or 1/4 cup silken tofu in place of 1 egg.
I made this today... Now for the hardest part: waiting for 3 hours!
That's great news! Hope you enjoyed your sheet cake!
Lecker!
Best of the best
Glad you like it!
❤❤❤
Can’t wait to make it
Wonderful
I’m definitely going to try this. Thank you for the recipe.
That would be great, thanks for checking it out!
Sasha you did it again! I will be making this and thank you for all your yummy recipes!
Thanks Bev, I appreciate your support, hope you'll love it as much as I do.
Looks delicious will try this thank you Sasha 😊
You're very welcome Maria, hope you'll enjoy it as much as I did.
The hardest thing is waiting to cut into it.
Thanks for sharing.
Yeah, I know, but it's definitely worth it, I enjoyed it so much more the next day.
We asked and you Delivered!!! All hail Sasha🎉 Thank you so much!
This cheesecake turned out to be above my expectations, it was that delicious:) Thanks for your kind support Vidya!
@@HowToCookSmarter That's wonderful! I am making it this weekend then !
@@vidyasampathkumar7113 That would be great, let me know how it turned out for you.
What would be a dairy free option?
I would try to make one with silken tofu instead of dairy.
Please make some recipes with cottage cheese! ❤❤❤
Sure, there will be more cottage cheese recipes.
What is the sweetener used?? Corn syrup??
No, it's agave
Do i need quick oats or can i use normal ones?
Hi! You can use regular rolled oats too, or you can just pulse them a few times in your food processor.
👍❤🇩🇪
Sending back love to Germany!
Awesome recipe 👍🏾👍🏾✌🏾✌🏾
Thanks for your feedback!
Sounds amazing can’t wait to try it 😊
Glad you like this healthier version of lemon cheesecake!
Hello what can i do to add more calories in the cheesecake ?
In this particular recipe you can use cream cheese or mascarpone cheese instead of ricotta cheese, and also add more sweetener if you prefer it sweeter.
@@HowToCookSmarter Alright Thank you !
Amazing recipe!!! 😋
Thanks a lot!
Looks great thank you ❤
Thanks for checking it out!
Oh Mercy!! 😅
Glad you like it my friend!
the greatest!
Thanks a lot!
Bravo
Thanks!
Can't wait to try !!
Have fun!
Raw eggs? No, thanks.
This cheesecake is baked in the oven.
If I don’t add oats into the filling will it still be good?🤔
More creamy but still good.