Looking for a more wholesome sweet? Try these Honey Lemon Cheesecake Bars.
Last month I did a Whole 30 when I went without sugar, grain, and a bunch of other foods. I’ve discovered that as much as I love sweets, I don’t think that sweets take very good care of me. Sure, they taste good, but they make me tired.
Since then, I’ve been thinking and scheming of ways to curb the sweets that my family eats. I’m nowhere close to arriving. Hello! We just had Easter and my famous Lemon Meringue Pie.
But, I’m working on it.
These Honey Lemon Cheesecake Bars are a step in the right direction. While they do contain graham cracker crumbs, the filling is sweetened only with honey. I call that a win. Serve the bars with fresh fruit to up the ante a bit. We used cherries.
Recipe: Honey Lemon Cheesecake Bars
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup plus 1 tablespoon honey
- two 8-ounce packages light cream cheese, softened
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon flour
- 1 teaspoon lemon zest
- Preheat the oven to 350 °.
- In a 9×13-inch pan, combine the graham cracker crumbs, butter, and 1 tablespoon honey. Mix well and pat into the pan to form a crust.
- Bake for ten minutes. Remove from oven and cool on a rack.
- Meanwhile in a large mixing bowl, whip the cream cheese until light and fluffy. Add the remaining 1/2 cup honey and beat until smooth.
- Add the eggs, one at a time, beating until incorporated. Stir in the lemon juice, flour, and lemon zest.
- Pour mixture over the crust and bake for 35 minutes or until set. Cool on a wire rack.
- Chill before serving.
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12