Skinny Raspberry Cheesecake Bars
This is a cheesecake treat with home made raspberry jam, that is deliciously creamy and zesty. Indulge-worthy material without the guilt!
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!