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:
6whole graham cracker sheets
3TBSmelted butter(or coconut oil)
1/4cuptoasted coconut(toast in oven for about 5 or 6 minutes at 350, stirring once or twice)
For the Lime Cheesecake:
8ozNeufchatel cream cheese
1/2cupfat free vanilla Greek yogurt
2egg whites
1/3cupSPLENDA® No Calorie Sweetener**
1TBSflour
1/4cupfresh lime juice(from 2-3 limes)
1/2tspvanilla 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