Nothing is fresher in the hot months than these lemon cheesecake bars

Ingredients

Lemon cheesecake bars

Shell

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup chopped cold butter

filling

• 1/4 cup hot water
• 1 tablespoon unsweetened gelatin
• 1 1/2 cups 0% Greek yogurt
• 2 tablespoons of no-calorie sweetener
• 1/4 cup heavy cream
• 1 teaspoon lemon extract
• 1 scoop Quest Vanilla Milk Shake Protein Powder
• 1 tablespoon of lemon peel

Topping

method

1. Preheat the oven to 350 degrees Fahrenheit and prepare an 8-by-8-inch skillet with parchment paper.
2. In a food processor, beat the crust ingredients until the dough begins to thicken.
3. Place the dough at the bottom of the skillet and bake for 8-9 minutes until golden brown.
4. Remove it and let it cool down
5. In a bowl, stir hot water and gelatin together, and set aside.
6. In another mixing bowl, use a hand mixer to whisk together yogurt, sweeteners, heavy cream, lemon extract, protein powder, and peel until smooth.
7. Add the gelatin mixture and mix until well combined.
8. Pour the filling over the crust.
9. Cut the taskbar into small pieces, place them in a food processor, and mix until small crumbs form.
10. Sprinkle the crumbs over the filling and cover with plastic wrap.
11. Let it cool down for an hour (at least).
12. Once ready to serve, place the heavy cream in a bowl and use a hand mixer to whisk until fluffy, then stir the protein powder.
13. Transfer the mixture to a piping bag.
14. Cut the lemon cheesecake into 16 equal-sized pieces and piping slices of whipped cream on each plate.
15. Service and enjoy!