Skinny Lemon Gingersnap Cheesecake Bars

Name: Skinny Lemon Gingersnap Cheesecake Bars
Yield: 16
Ingredients: for the crust; 1 1/4 c gingersnap crumbs (I used 80 of Trader Joe’s Ginger Cat Cookies); 1 tbsp unsalted butter, melted; 2 tbsp unsweetened applesauce; for the filling; 2 (8 oz) blocks fat-free cream cheese, softened; 1/2 c granulated sugar; 1 tbsp lemon zest; 1 egg white; 2 tsp all-purpose flour; 2 tsp vanilla extract; 1 tbsp lemon juice

Skinny Lemon Gingersnap Cheesecake Bars was pinched from <a href="https://amyshealthybaking.com/blog/2014/05/01/skinny-lemon-gingersnap-cheesecake-bars/" target="_blank" rel="noopener">amyshealthybaking.com.</a>

"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...."

INGREDIENTS

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for the crust

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1 1/4 c gingersnap crumbs (I used 80 of Trader Joe’s Ginger Cat Cookies)

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1 tbsp unsalted butter, melted

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2 tbsp unsweetened applesauce

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for the filling

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2 (8 oz) blocks fat-free cream cheese, softened

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1/2 c granulated sugar

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1 tbsp lemon zest

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1 egg white

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2 tsp all-purpose flour

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2 tsp vanilla extract

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1 tbsp lemon juice

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