Lime Cheesecake Bars with a Coconut Graham Cracker Crust
These tangy lime cheesecake bars are lightened up with egg whites, Greek yogurt and SPLENDA® No Calorie Sweetener. They have a sweet coconut graham cracker crust giving them a perfect tropical flavor!
Ingredients
- For the Coconut Graham Cracker Crust:
- 6 whole graham cracker sheets
- 3 TBS melted butter (or coconut oil)
- 1/4 cup toasted coconut (toast in oven for about 5 or 6 minutes at 350, stirring once or twice)
- For the Lime Cheesecake:
- 8 oz Neufchatel cream cheese
- 1/2 cup fat free vanilla Greek yogurt
- 2 egg whites
- 1/3 cup SPLENDA® No Calorie Sweetener**
- 1 TBS flour
- 1/4 cup fresh lime juice (from 2-3 limes)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a 9in baking pan with foil and spray lightly with nonstick spray.
- Using a food processor or blender, process your graham crackers into a fine crumb.
- In a medium bowl mix them together with your butter and toasted coconut.
- Press into baking pan evenly.
- Place in oven and bake for 5 minutes. Allow to cool while you are making the filling.
- Beat your cream cheese using a stand or hand mixer for about 1 minute, until smooth.
- Add in the Greek yogurt, egg whites, SPLENDA®, flour, lime juice, and vanilla.
- Mix for 3 minutes on high speed until the mixture is nice and creamy.
- Pour mixture over the crust and spread evenly.
- Bake for about 25 minutes until the bars aren't jiggly in the middle.
- Allow to cool for 1 hour at room temperature.
- Cover and refrigerate for 3 hours, or longer.
- Lift the foil out of the pan and cut into squares.
- Top with lime zest and toasted coconut.
Notes
**Instead of 1/3 cup Splenda you can use 1/3 cup sugar