Serves: 12 bars
2 cups pecans
2 tablespoons unsalted butter, melted
2 tablespoons raw honey
¼ teaspoon ground cinnamon
pinch of salt
Key Lime Cheesecake Filling:
8 oz. of cream cheese, softened
5.3 oz. of plain greek yogurt
¼ cup of sugar
½ teaspoon of vanilla extract
⅓ cup key lime juice
1 teaspoon key lime zest
2 egg whites
Preheat oven to 350.
Line an 8×8 glass baking pan with parchment paper. (this will help with removal later on) Set aside.
Add pecans to a food processor (or blender) chop until finely diced. To the food processor with nuts, add in butter, honey, ½ teaspoon of cinnamon and a pinch of salt. Blend until everything is mixed and the «crust» holds together a bit.
In a medium bowl mix cream cheese, sugar, and vanilla extract using a hand mixer. Blend until smooth and creamy.
Add in greek yogurt, key lime juice, key lime zest, and egg whites. Blend until combined — be sure not to over blend.
Pour cheesecake mixture over pecan crust — smooth out so the cheesecake mixture is even.
Bake for 30-35 minutes.
Remove from oven, place in refrigerator let cool for 30 minutes. Serve.