Skinny Raspberry Swirl Cheesecake Bars

By sunshine68

Ingredients

• Crust
• 5-6 full-sheet low-fat graham crackers (or 3/4 cup graham cracker crumbs)
• 2 Tablespoons (30 grams) unsalted or salted butter, melted
• Filling
• 8 ounces reduced fat cream cheese, softened (do not use fat free)
• 3/4 cup (185 grams) Chobani Greek yogurt (or regular yogurt, plain or flavored, low fat or fat free)
• 2 egg whites
• 1/4 cup (50 grams) Splenda
• 2 Tablespoons (16 grams) all-purpose flour
• 1 Tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1/4 cup (80 grams) raspberry jam

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside.
Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter. Press into the lined pan. Bake for 8 minutes. Allow to cool as you prepare the filling.
For the filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 full minutes. Add the lemon juice and vanilla, beat for 1 additional minute until combined.
Remove the crust from the oven and spread filling on top. Swirl the raspberry jam on top of the batter (see the text in the post for how I swirl).
Bake for 25 minutes, covering the cheesecake bars at the 20 minute mark with aluminum foil to prevent browning. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.