Clean Eating Lemon Cranberry Cheesecake Bars

I LOVE CHEESECAKE! Which doesn't quite fit in the realm of clean eating.  In addition, I was looking for a dessert recently to enjoy on Easter weekend that wasn't going to be full of sugar and one that wouldn't make me feel a sugar headache.  So, when I found this recipe, I thought let's try it.  Definitely one that is a winner and a great healthier alternative to the regular cheesecake I love so much.  I hope you enjoy it!

Lemon Cranberry Cheesecake Bars

Crust Ingredients:
1 1/2 cp. Pecans
2 tbsp. Whole Wheat Flour*
1/2 tsp. Cinnamon
1/4 tsp. Salt
2 tbsp. Maple Syrup or Raw Honey

Filling Ingredients:
18oz. Lowfat Cottage Cheese (I used 1% small curd)
1 cp. Lowfat or Fat Free Greek Yogurt, plain
1/3 cp. Maple Syrup or Raw Honey
2 Eggs, Large (or 1/2 cup Egg Whites)
2 tsp. Pure Vanilla Extract
2 tbsp. Whole Wheat Flour*
1/4 - 1/2 tsp. Lemon Zest (optional - is fine without, but would definitely add another layer of flavor to the filling for sure)

Topping:
1/4 cp. Water
1/4 cp. Maple Syrup or Raw Honey
2 cp. Fresh or Frozen Cranberries** (I used frozen as fresh cranberries this time of year are pretty much non-existent)
1 tbsp. Cornstarch***
Zest of 1 Lemon (plus more for garnish)
Juice of 1/2 a Lemon
1/2 tsp. Pure Vanilla Extract

Directions:

- Preheat the oven to 350 degrees and line an 8x8 square baking dish with parchment paper, making sure to allow some overhang on the sides.  Set aside

-  To make the crust:  In a food processor, powerful blender, or something of the like, process the pecans into a fine crumble mixture.  Transfer to a medium bowl and add the flour, cinnamon and salt.  Stir to combine.  Add the maple syrup or honey and mix well.  Using your hands, press the mixture into the prepared 8x8 lined baking dish and set aside.

-  To make the filling:  Add all the filling ingredients to a food processor or blender (I used my normal blender which worked just fine) and process until everything is smooth and creamy for about 2-3 minutes.  Pour over the crust and bake for 60 minutes or until the cheesecake has set and the edges are lightly browned.

-  While the filling is baking, prepare the Topping mixture.  In a small saucepan, add the water and maple syrup or honey and bring to a boil.  Add the cranberries, lemon zest and juice, vanilla and cook on low for a few minutes or until the cranberries have popped.  Mix the cornstarch with a small amount of water and pour into the cranberry mixture to thicken the sauce.

-  Once the cheesecake is finished baking, remove it from the oven and pour the topping over and garnish with lemon zest if desired.  Let cool at room temperature for at least 30 minutes and then in the fridge for 2 hours.  Once cooled completely in the fridge, lift the cheesecake out of the using the overhanging sides of the parchment paper and cut into 16 squares.

To store, place in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.

*For gluten free version, you can replace the flour with half the amount in cornstarch.  It will be fine in the filling, but the crust might get a bit soggy.
** You could also use blueberries, blackberries, raspberries or strawberries.  Next time I make them I will be using raspberries!
*** You could opt for chia seeds as the thickener instead of the cornstarch if you prefer as well.

ENJOY!!

Thanks for visiting!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach