Skinny Lemon Gingersnap Cheesecake Bars

INGREDIENTS

for the crust

1 1/4 cups

gingersnap crumbs (I used 80 of Trader Joe’s Ginger Cat Cookies)

1 tbsp

unsalted butter, melted

2 tbsp

unsweetened applesauce

for the filling

blocks fat-free cream cheese, softened

1/2 cup

granulated sugar

1 tbsp

lemon zest

egg white

2 tsp

all-purpose flour

2 tsp

vanilla extract

1 tbsp

lemon juice