Diabetic Cooking

Lemon Cheesecake Bars



  • 4 ounces fat-free cream cheese, softened
  • 2 ounces reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon peel, divided
  • 1/2 cup cholesterol-free egg substitute
  • 1 container (8 ounces) fat-free sour cream
  • 5 packets sugar substitute or equivalent of 10 teaspoons sugar, divided
  • 2 cups raspberries or other berries


Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.

Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel, and egg substitute; beat until well blended. Pour into prepared pan.

Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.

Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.

Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

Yield: 12 servings.

Serving size: 1 slice cheesecake with topping (1/12 of total recipe).

Nutrition Facts Per Serving:

Exchanges per serving: 1 Bread/Starch, 1 Fat, 1/2 Meat.

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