Skinny Lemon Icebox Bars

By srumbel

Delicious and creamy lemon cheesecake top a graham cracker crust and chills in the fridge. They are made with lightened up ingredients and make the perfect lemon dessert!
from therecipecritic.com

Ingredients

• Filling:
• 14 whole-grain graham cracker squares (7 full sheets)
• 2 tablespoons melted unsalted butter
• 1 tablespoon brown sugar
• 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 teaspoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• 2 teaspoons powdered gelatin
• 3 tablespoons boiling water

Preparation

Step 1

Line an 9 inch pan with foil and lightly spray with cooking spray. Set aside. In a food processor combine graham cracker squares and pulse until crumbs are formed. Add melted butter, and brown sugar. Press into the bottom of your 8 inch pan. Chill while you make the filling.
To make the filling: In a large bowl, combine cream cheese, condensed milk and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds.
In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.
Serves: 16
Notes
Recipe slightly adapted from Food Network
Nutrition Information
Serving size: 16 Calories: 155 Fat: 5.5g Saturated fat: 3g Protein: 5g