These elegant cheesecake bars are the perfect way to end any springtime meal. Topped with fresh berries, these seasonal sweet treats provide all the yumminess of cheesecake without being too heavy or dense.
Source URL: https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-cheesecake-bars/
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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