Description
Easy gluten-free cheesecake bars made lighter with Greek yogurt and a delicious cinnamon pecan crust.Â
Ingredients
Scale
For the Crust:
- 2 cups pecans
- 2 tablespoons unsalted butter, melted
- 2 tablespoons raw honey
- 1/4 teaspoon ground cinnamon
- pinch of salt
For the Key Lime Cheesecake Filling:
- 8 oz. of cream cheese, softened
- 5.3 oz. of plain greek yogurt
- ¼ cup of sugar
- ½ teaspoon of vanilla extract
- 1/3 cup key lime juice
- 1 teaspoon key lime zest
- 2 egg whites
Instructions
- Preheat oven to 350.
- Line an 8×8 glass baking pan with parchment paper. (this will help with removal later on) Set aside.
- Add pecans to a food processor (or blender) chop until finely diced. To the food processor with nuts, add in butter, honey, ½ teaspoon of cinnamon and a pinch of salt. Blend until everything is mixed and the “crust” holds together a bit.
- In a medium bowl mix cream cheese, sugar, and vanilla extract using a hand mixer. Blend until smooth and creamy.
- Add in greek yogurt, key lime juice, key lime zest, and egg whites. Blend until combined – be sure not to over blend.
- Pour cheesecake mixture over pecan crust – smooth out so the cheesecake mixture is even.
- Bake for 30-35 minutes.
- Remove from oven, place in refrigerator let cool for 30 minutes. Serve.
Nutrition
- Serving Size: 1 bar
- Calories: 244
- Sugar: 9 g
- Sodium: 91 mg
- Fat: 21 g
- Carbohydrates: 11 g
- Protein: 5 g
- Cholesterol: 26 mg
