Healthy Strawberry Cheesecake Bars

For the crust:

Preheat oven to 350 F. Spray a 9×13-inch baking dish with non-stick cooking spray.

In a small bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, or in the bowl of a stand mixer, beat Splenda, oil, egg, honey and lemon juice for 2 minutes. Stir in the flour mixture until combined.

Press evenly into the prepared baking dish, including up the sides. Bake 10 minutes. Remove from the oven and allow to cool.

For the cheesecake filling:

Beat all of the filling ingredients in a medium sized bowl using a hand mixer or stand mixer until well combined and desired consistency is reached. Spread over the cooled crust.

For the topping:

Stir Splenda, cornstarch and Diet 7-Up in a medium saucepan over medium-high heat, stirring constantly, until thickened. Add Jell-O mix and stir to dissolve. Remove from heat and let the mixture cool. Stir in strawberries. Spread topping over cheesecake filling.
Store in refrigerator.