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Healthier Lemon Gingersnap Cheesecake Bars -- smooth, creamy & packed with protein. Barely 100 calories each!

Healthier Lemon Gingersnap Cheesecake Bars

© Amy's Healthy Baking
Yields: 16 bars
These low-fat cheesecake bars taste like summer: bright, sunshiny & full of flavor! The subtly spiced gingersnap crust perfectly complements the light citrus filling, making for one irresistible treat. Store any leftovers in the refrigerator covered in plastic wrap for up to 6 days.
4 from 1 vote
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Ingredients 

FOR THE CRUST

  • 1 ¼ cups gingersnap crumbs (I used 80 of Trader Joe’s Ginger Cat Cookies)
  • 1 tbsp (14g) unsalted butter, melted
  • 2 tbsp (31g) unsweetened applesauce

FOR THE FILLING

  • 2 (8 oz) blocks blocks fat-free cream cheese, softened
  • ½ cup (96g) granulated sugar
  • 1 tbsp (6g) lemon zest
  • 1 large egg white
  • 2 tsp all-purpose flour
  • 2 tsp vanilla extract
  • 1 tbsp (15mL) freshly squeezed lemon juice

Instructions

  • Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  • To prepare the crust, stir together the gingersnap crumbs, butter, and applesauce. Press evenly into the bottom of the prepared pan, and bake at 300°F for 6 minutes. Cool on a wire rack.
  • While the crust bakes, prepared the filling. Add the cream cheese, sugar, and lemon zest to a medium bowl, and beat until smooth. Add the egg white, flour, vanilla, and lemon juice, and beat until thoroughly incorporated. Spread on top of the cooled crust.
  • Bake at 300°F for 28-33 minutes, or until the center barely jiggles when gently shaken. Cool completely to room temperature before covering the top with plastic wrap, ensuring that the plastic wrap completely touches the entire surface of the cheesecake. Chill for at least 3 hours before slicing into squares.
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.