Skinny Raspberry Swirl Cheesecake Bars Recipes
SKINNY RASPBERRY SWIRL CHEESECAKE BARS
Make and share this Skinny Raspberry Swirl Cheesecake Bars recipe from Food.com.
Provided by Trixie735
Categories Cheesecake
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.
- Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from oven and set aside.
- Make the Filling: In a large bowl using handheld or stand mixer with whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, lemon juice, and vanilla until everything is combined and no lumps remain.
- Pour filling onto the crust. Place spoonfuls of jam on top of cheesecake. Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake).
- Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning. Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight).
- Once chilled, lift the foil out of the pan using the overhang and cut into squares. For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut Leftovers keep well in fridge for up to 5 days.
- Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve. Bars can also be frozen for up to 3 months. Thaw overnight in fridge before serving.
- NOTE: If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber). If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber).
Nutrition Facts : Calories 140.8, Fat 7.3, SaturatedFat 4, Cholesterol 21.1, Sodium 123.6, Carbohydrate 15.3, Fiber 0.3, Sugar 10.5, Protein 3.4
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SKINNY RASPBERRY SWIRL CHEESECAKE BARS RECIPE
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- Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press the crust into the prepared baking pan.
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- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
- Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined. Then beat in the egg whites until combined. Finally, beat in the sugar, flour, and lemon juice until everything is combined and no lumps remain.
- Pour filling onto the crust. Swirl the raspberry jam on top of the batter (see the text in the post for how I swirl).
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