Cranberry Lemon Cheesecake Bars
Easy · 21 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- Crust:
- 1 1/2 cups pecans
- 2 tbsp whole wheat flour*
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp maple syrup or raw honey
- Filling:
- 18 oz tub 2% cottage cheese
- 1 cup 2% Greek yogurt, plain
- 1/3 cup maple syrup or raw honey
- 2 eggs, large**
- 2 tsp pure vanilla extract
- 2 tbsp whole wheat flour*
- Topping:
- 1/4 cup water
- 1/4 cup maple syrup or raw honey
- 2 cups fresh cranberries***
- 1 tbsp cornstarch****
- 1 lemon, zest of (plus more for garnish)
- 1/2 lemon, juice of
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper, overhanging on the sides. Set aside.
- To make Crust: In a food processor, powerful blender or Magic Bullet, process pecans into fine crumbs. Transfer to a medium bowl along with flour, cinnamon, salt and stir to combine. Add maple syrup (honey) and mix well. Using your hands, press into prepared lined pan and set aside.
- To make Filling: Add Filling ingredients to a food processor or blender (I used my Ninja Ultima's main jug for the Filling and single cups with a blade for making the Crust) and process until smooth and creamy, for about 2 - 3 minutes. Pour over crust and bake for 60 minutes or until the cheesecake has set and edges are lightly browned.
- In the meanwhile, prepare the Topping: In a small saucepan, add water and maple syrup (honey), and bring to a boil. Add cranberries, lemon zest and juice, vanilla and cook on low for a few minutes or until a few cranberries have popped. Set aside.
- Remove cheesecake from the oven, pour Topping on top 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. Lift the cheesecake out of the pan by holding the flaps and cut into 16 squares.
Tags: pepperplate-import