Description
These Raspberry Cheesecake Bars have the creamiest texture and a simple raspberry swirl topping. They come together easily and are so much lighter than a classic cheesecake.
Ingredients
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1 cup graham cracker crumbs
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1 tablespoon brown sugar
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3 tablespoons unsalted butter, melted
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8 ounces cream cheese
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⅓ cup granulated sugar
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1 cup plain Greek yogurt
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2 large egg whites
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2 tablespoons all purpose flour
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2 teaspoons lemon juice
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1 teaspoon vanilla extract
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¼ cup raspberry jam
Instructions
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Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
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Using a fork, mix the graham cracker crumbs, brown sugar, and melted butter together until all the crumbs are moistened. Pour the mixture into the prepared baking pan, and press down evenly to create a crust.
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Using a hand mixer, beat the cream cheese and sugar together until smooth. Gradually beat in the Greek yogurt, egg whites, flour, lemon juice, and vanilla extra until combined. Do not overmix, you don’t want to add extra air into the cheesecake batter.
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Pour the cheesecake batter over the graham cracker crust in the baking pan. Drop small spoonfuls of raspberry jam over the cheesecake batter. Using a butter knife, gently swirl the jam into the cheesecake to create swirls.
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Bake for 30-35 minutes or until the center is just about set. Place the cheesecake in the pan on a wire rack to cool to room temperature.
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Refrigerate for 4 hours before cutting into 9 bars.
Notes
Nutritional Values (per serving) are approximates only. Calculated with 0% fat plain Greek yogurt.
Nutrition
- Serving Size: 1 bar
- Calories: 273
- Sugar: 18.2 g
- Sodium: 211.7 mg
- Fat: 14.3 g
- Saturated Fat: 7.8 g
- Carbohydrates: 30.8 g
- Fiber: 0.7 g
- Protein: 5.7 g
- Cholesterol: 36.6 mg