Raspberry Swirl Cheesecake Bars (Low Fat)
Delight in these creamy, low-fat raspberry swirl cheesecake bars that combine tangy berries with a smooth cheesecake filling for a guilt-free dessert treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp light butter, melted
- 16 oz low-fat cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pureed raspberries (fresh or frozen)
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan.
- Bake crust for 8 minutes, then remove and let cool slightly.
- In a large bowl, beat cream cheese and 2/3 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour cheesecake batter over the cooled crust and smooth the top.
- In a small saucepan, heat raspberry puree with cornstarch and water over medium heat until thickened, stirring constantly. Allow to cool slightly.
- Drop spoonfuls of raspberry mixture over the cheesecake batter. Use a knife or skewer to swirl the raspberry through the batter gently.
- Bake bars for 35-40 minutes, until edges are set but center still slightly jiggles.
- Cool completely at room temperature, then refrigerate for at least 3 hours before slicing into bars.
Notes
For a fresher taste, top the bars with fresh raspberries and a light dusting of powdered sugar before serving.