What if you could have cheesecake with no regrets?
And what if you could have raspberry jam with no regrets?
And maybe, just maybe… picture this… What would happen if you joined the two? With a zest of citric? Ohhh!
A DELICIOUS SKINNY RASPBERRY CHEESECAKE EXPLOSION (?!)
Enough said. Check out my video for these Skinny Raspberry Cheesecake Bars below:
Ok, joking aside, these bars are one of THE best cheesecake treats I’ve tried. I think it also comes from the tiny pride of knowing you made your own jam (100 points!), but it might also have to do with the fact that you won’t regret eating lots and lots of them.
They are made with Greek yogurt instead of only cream cheese, but they still remain creamy!
The lemon in this recipe really brings out the flavor of the fruit without overriding it.
The colorful swirl also gives them a very nice look, perfect to bring to parties and get-togethers!
Go make them already, I know your mouth is watering!
Skinny Raspberry Cheesecake Bars
Equipment
- Food processor
- Hand mixer
Ingredients
For the homemade raspberry jam
- ¾ cup of raspberries
- 2 tbsp of brown sugar
For the crust
- 6 full-sheet graham crackers (or ¾ cup of crumbs)
- 2 tbsp of unsalted butter, melted
For the Filling
- 8 ounces of reduced fat cream cheese
- ¾ cup of low-fat Greek yogurt
- 2 egg whites
- ¼ cup of granulated white sugar
- 2 tbsp of all-purpose flour
- 1 tbsp of fresh lemon juice
- 2 tsp of vanilla extract
- 1 tsp of almond extract
Instructions
Raspberry Jam
- Put the raspberries and the brown sugar to medium heat. Stir with a spat, and mash them carefully. Pay attention to the mix, as it can easily burn or get too sticky. Simply keep stirring, and mashing slowly
- As soon as you feel it's viscous, like a syrup, it's done. Remove it from the fire and let it cool down
Crust
- Preheat oven to 350 °F (177 °C)
- Line a baking pan with aluminum foil. It will help to cut the bars easily, later on
- Pulverize Graham Crackers with a food processor or a blender. You can do it manually too, but it'll require some patience
- Mix with melted butter with your hands. You'll know it's ready when it feels like clay
- Press the mix into the pan, making sure you cover all of the holes
- Put in the oven for 8 minutes
Filling
- Beat the cream cheese with a hand mixer until it's soft
- Add yogurt, sugar, egg whites, and flour to the mix. Keep beating until the mix is uniform and creamy
- Add lemon juice, vanilla extract, and almond extract to the mix. Keep beating it, to be sure all flavors are well blended
Building
- Let the crust and the homemade raspberry jam chill until they are cool
- Spread the creamy filling all around, covering all the crust
- Draw vertical and horizontal lines with the jam, using a spat
- To create the swirls, use a toothpick and move it up and down, shaping the jam swirls in the filling
- Bake for 20 minutes, watching carefully to avoid over browing it
- Let it rest and put it in the fridge for 4 hours, or overnight
- Cut, serve, and enjoy these delicious skinny raspberry cheesecake bars!
Video
See the original recipe by Sally’s Baking Addiction here.
If you liked this Skinny Raspberry Cheesecake Bars recipe, you might like some of my other dessert recipes too. You can check them here.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: this blog post was originally published in December2, 2013.
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