Skinny Lemon Poppy Seed Cheesecake Bars

I've seen a lot of lemon recipes recently and ever time, I started craving it. There is something about the fresh tartness of lemon that is so good.  To me, lemon is creamy things; lemon bars, lemon cheesecake, lemon pudding, lemon whipped cream ...

Now, one of my favorite lemon recipes that isn't creamy is lemon poppy seed muffins. Those things are incredible. So I decided to take those flavors and textures and try them in cheesecake. I had also been wanting to try Sally's recipe for a while so it worked out perfectly.

 

 

These are cheesecake in bar form and have all the decadence of cheesecake without the guilt. (I'm just using that as an expression because I really don't believe in associating guilt with food. And I personally love cheesecake, no matter what:)

So here we go!  You start with the crust. I added some poppy seeds to the crust and they give it extra texture and crunch. 

Then, for the cheesecake, I used the combination of Greek yogurt and cream cheese and then stirred in the egg whites, flour, and sugar. There is two doses of lemon; the juice and zest. Next time you go to the store, go ahead and get a whole lemon. You'll get more than enough fresh juice and zest from one lemon for these. You could just double this and use the whole lemon. You'll be needing another pan, trust me.  

 

Tangy would be my word to describe these (after mouthwatering!)  The Greek yogurt and lemon add all the sour tanginess and the sugar cuts that and adds sweetness (and there is only a half cup used; not bad for lemon cheesecake) 

The poppy seeds add a little texture and pop of color.  I wasn't sure they would be good in cheesecake, but they fit right in with the lemon. Lemon and poppy seeds work so well together, no matter where they are. These bars are proof. 

Oh, one thing about these: you have to let them sit for at least four hours in the fridge.  That is the only downside to this recipe.  Patience, oh patience!

If I had to pick an all time favorite ingredient, Greek yogurt would be up there.  It is protein packed, doesn't leave me bloated or stomach achy, is smooth, creamy, and oh so versatile.  Give it to me for breakfast, snack - now dessert. And now it is deliciously disguised in one of my all time favorite desserts. My lemon cravings are satisfied and I can have these as a post volleyball snack.  Well, maybe that's pushing it ...

 

Side note: I seriously ate a slice of this cheesecake after a volleyball practice - no joke. It was absolutely amazing and I didn't get sick. I adore cheesecake. 

Skinny Lemon Poppy Seed Cheesecake Bars 

Recipe Source: The Sweet {Tooth} Life. Adapted from Sally's Baking Addiction 

Crust:

3/4 cup graham cracker crumbs 

2 Tablespoons butter, melted

1 Tablespoon milk 

1 teaspoon poppy seeds

Filling: 

8 oz low fat cream cheese, softened 

3/4 cup Greek yogurt, nonfat plain 

2 egg whites

1/2 cup sugar 

2 Tablespoons whole wheat flour 

2 Tablespoons lemon juice

2 Tablespoons lemon zest 

2 teaspoons poppy seeds 

 

For the crust:

Preheat the oven to 350. 

Combine all ingredients in a bowl. 

Stir until it pulls together. 

Press into a lightly greased 9x9 pan and bake for 8 minutes.

 

For the filling:

While the crust is baking, beat cream cheese, yogurt and egg whites together.

Add sugar and flour and stir.

Stir in the lemon juice, lemon zest, and poppy seeds until combined.  Pour into crust (I didn't let mine cool all the way because I was running out of time) and bake for 20-25 minutes.  Let cool before refrigerating for at least four hours.