Skinny Lime Cheesecake Bar

A skinny lime cheesecake bar made with a coconut oil graham cracker crust, greek yogurt, and topped with sweet toasted coconut.

Mondays. Who needs em? I think it’s everyones least favorite day of the week. I always throughly enjoy the weekend because the hubs is home. Sunday is always our relaxing day. We go to church, have a lazy lunch, and baby Stella revels in all the extra attention from daddy. It makes Mondays real hard.

This morning was especially gruesome because of the time change. Does anyone else hate spring ahead? It may have been the reason I waltzed into church late yesterday, clutching a little pink donut box behind my back hoping to dispose of it before anyone noticed. I overslept, ate 2 apple fritters, and managed to put Stella’s shirt on backwards. (Mother of the year award anyone?) Why do they call it spring ahead anyways? Because it makes me fall seriously behind.

INGREDIENTS

• 3 Cups Reduced Fat Graham Cracker Crumbs
• ½ Cup Coconut Oil, melted
• 8 ounces Reduced Fat Cream Cheese
• 1 cup Lime Greek Yogurt
• 3 Tablespoons Truvia
• 8 ounces Fat Free Cool Whip
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Lime Zest
• Juice of 1 lime
• Optional: Toasted Coconut for sprinkling

INSTRUCTIONS

1. Preheat the oven to 350° and line a 9 x 13 pan with foil, spray lightly with nonstick cooking spray. Set aside. In a bowl combine the graham crackers and the coconut oil. Press the graham cracker mixture into the bottom of the pan evenly and bake for 10 minutes. Meanwhile, in a bowl beat the cream cheese, greek yogurt, truvia, cool whip, vanilla extract, lime zest, and juice of 1 lime. Beat on medium speed for 2-3 minutes or until ingredients are smooth and fluffy. Remove the graham cracker crust from the oven and allow to cool completely before pouring in the lime cheesecake mixture. Refrigerate for 2-3 hours or until the bars have set completely. Score the bars into 16 slices and serve.

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