Skinny Citrus Cheesecake Bars

YOU WILL NEED: CRUMB BASE

• 3 tablespoons melted butter

YOU WILL NEED: CHEESECAKE

• 6oz light cream cheese, softened to room temperature (about 1/3 cup packed)
• ¾ cup plain nonfat or low-fat Greek yogurt, room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature

DIRECTIONS:

1. Preheat oven to 300F.
2. Line the bottom and sides of an 8” or 9” square baking pan with parchment paper, leaving a slight overhang on all sides for easy lifting. Set aside.
3. Remove clear bag found inside pouch and set aside.
4. Empty contents found directly inside your pouch into a medium sized bowl. Add melted butter and combine until crumbly. Evenly press crust into prepared baking pan.
5. Bake crust for 8 minutes. Remove from oven and set aside.
6. In a large bowl using a handheld or stand mixer fitted with a whisk attachment beat cream cheese on high speed until fluffy. About a minute.
7. Increase speed to medium high, add in yogurt and beat until fully combined.
8. Beat in eggs and egg yolk into mixture again until combined.
9. Add contents of clear bag (removed in step 3) into your wet mixture and beat until everything is combined and no lumps remain.
10. Pour filling into crust. Bake 27 to 33 minutes or until the center of the bars no longer jiggles. Allow the bars to cool at room temperature set on a wire rack for 30 minutes then transfer to the refrigerate to chill for 3 to 4 hours or overnight.
11. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neater cuts use a sharp knife and wipe it clear with a paper towel or damp cloth after each cut. Refrigerate leftovers for up to 5 days.