Recipe Of The Week 12/22: Eggnog Cheesecake Bars

Yields: 12 Servings

Ingredients:

For the Crust

• 3 tablespoons Coconut Sugar, or sugar of choice
• 2 tablespoons Butter, no salt added, very soft
• 1⁄2 cup flour + 1⁄3 cup flour
• 1⁄3 cup Almond Flour
• 2 teaspoons Flaxmeal, not flaxseed
• 1⁄4 teaspoon Baking Soda
• 2 tablespoons Unsweetened Almond Milk, or milk of choice
• 1 Egg, room temperature

For the Filling

• 1 cup Nonfat Greek Yogurt
• 1⁄2 cup light cream cheese
• 1⁄4 cup Coconut Sugar, or sugar of choice
• 1⁄4 cup Unsweetened Almond Milk, or milk of choice
• 1 teaspoon Vanilla Extract
• 1 Egg
• 2 Egg Yolks
• 2 tablespoons Gluten Free Flour
• 1⁄2 teaspoon Cinnamon
• 1⁄4 teaspoon Nutmeg
• 1⁄8 teaspoon Cloves

Directions:

For the Crust

• Preheat your oven to 350 F. Line a 8”x8” baking pan with parchment. In a large mixing bowl, cream together the butter and coconut sugar with a whisk.
• Mix in the gluten-free flour, almond flour, flaxseed and baking soda. Add the almond milk and egg and mix until combined.
• Pour the dough into the pan and spread it out in an even flat layer. It will be soft so you can use a silicone spatula to help spread it out. Poke a few sets of holes halfway through the crust with a fork.
• Bake for 8-10 minutes. When you take the pan out of the oven, gently press down on the crust a little to slightly deflate it. Set it aside while you make the filling.

For the filling

• In large mixing bowl, cream together the cream cheese, greek yogurt and coconut sugar. You can use a whisk but ideally a hand mixer to get rid of any clumps. Whisk in the milk and vanilla extract. Add the egg and mix until just combined, then whisk in the egg yolks. Mix in the flour and spices.
• Pour the filling on top of the crust. Place the pan on the top rack in your oven and bake for 22 minutes. After 22 minutes, shut the oven off but keep the pan in the oven for a additional 6-8 minutes. Carefully take the pan out when the top of the filling is slightly jiggly but mostly firm to the touch.
• Cool 5 minutes at room temperature. Chill in the refrigerator 15-20 minutes, then cut them into bars. Top them with a spritz of whipped cream and ground or freshly grated nutmeg and enjoy! Store any remaining bars in the refrigerator.

Meal Plan Check Boxes:
1 Fat
1 Protein
1⁄2 dairy

Nutritional Facts: Calories: 1bar, Calories: 130, Carbohydrates: 15g, Protein: 6g, Fat: 6g,

Adapted From: https://skinnyfitalicious.com/healthy-eggnog-cheesecake-bars/#wprm-recipe-container-55466