It's springtime, so can someone please tell me why I still have four cans of pumpkin lying around??
Seriously. I am so behind.
But I definitely made up for it with these Lemon Cheesecake Bars.
Every bite is like a wave of freshness--so tasty, so fresh, so lemony!
You would never actually guess that this is good for you, though.
I mean, they're too sweet and flavorful to be nutritious...
and they're definitely too rich and creamy to be diet-friendly... right?
The ingredient list of this cheesecake is much healthier than any storebought kind!
And that's the thing I love about healthy food--it can taste great!
(makes 9 large bars)
350g (2+1/2 cups) Raw Almonds, roughly chopped (measured after chopping)
40g (1/4 cup) Brown Rice Flour
1/2 tsp Cinnamon
1/4 tsp Salt
14g (1 tbs) Coconut Oil, soft
16oz Fat Free Cream Cheese
16oz (2 cups) Plain, Nonfat Greek Yogurt
84g (1/4 cup) Honey
24g (3 tbs) Arrowroot Starch (or cornstarch)
1 tsp Lemon Flavor
1 tsp Stevia Extract
64g (2 scoops) Vanilla Protein Powder
1 tbs Lemon Juice
Blueberry Compote, for topping
**You can certainly use the typical graham cracker crust. Here is a whole wheat recipe and gluten free recipe. I was just trying to get people to eat more of the almond superfood :)
1. Preheat oven to 350 degrees Fahrenheit and line a brownie pan with tin foil (I'm sure parchment paper will work)
2. In a blender, blend the almonds until it looks like this:
4. In a large mixing bowl, whip the cream cheese with the yogurt. Add the honey, starch and extracts and whip again. Finally, add the protein powder and lemon juice and whip one last time. Pour this over the crust and bake for ~38-42 minutes, until center is firm and edges pull away from the sides of the pan. Let cool to room temperature. When completely cool, slice and top each square with blueberry compote.