Skinny Lemon Icebox Bars
Delicious and creamy lemon cheesecake top a graham cracker crust and chills in the fridge. They are made with lightened up ingredients and make the perfect lemon dessert!
Ingredients
- 14 squares whole-grain graham cracker 7 full sheets
- 2 tablespoons melted unsalted butter
- 1 tablespoon brown sugar
Filling:
- 1 package (8-ounce) 1/3 less-fat cream cheese, softened at room temperature
- 1 can (14-ounce) fat-free sweetened condensed milk
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 teaspoons powdered gelatin
- 3 tablespoons boiling water
Instructions
- Line an 9 inch pan with foil and lightly spray with cooking spray. Set aside. In a food processor combine graham cracker squares and pulse until crumbs are formed. Add melted butter, and brown sugar. Press into the bottom of your 8 inch pan. Chill while you make the filling.
- To make the filling: In a large bowl, combine cream cheese, condensed milk and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds.
- In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.
Nutrition
Calories: 130kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 105mgPotassium: 135mgFiber: 1gSugar: 15gVitamin A: 188IUVitamin C: 4mgCalcium: 92mgIron: 1mg