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Low-Fat Raspberry Swirl Cheesecake Bars

Delicious light and airy cheesecake bars with a raspberry swirl, made with reduced-fat cream cheese and Greek yogurt. At under 150 calories per bar, you can enjoy a guilt-free cheesecake fix.
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Cook Time 30 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 132.9
Ingredients Method

Ingredients
  

Crust
  • non-stick cooking spray
  • 1/2 cup graham cracker crumbs
  • 1 tbsp unsalted butter softened
Filling
  • 8 oz reduced fat cream cheese softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 6 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1 tbsp all-purpose flour
  • 1/4 cup jam the original recipe called for sugar-free strawberry jam, but i substituted regular raspberry preserves

Method
 

  1. Pre-heat the oven to 350°.
  2. Lightly coat an 8-inch square baking pan with non-stick spray.
  3. In a small bowl, mix together graham cracker crumbs + butter with a fork until evenly moistened. Press evenly into the bottom of the prepared pan.
  4. Gently beat cream cheese, sugar + vanilla extract until smooth using an electric mixer (or a stand mixer with the paddle attachment).
  5. Gradually beat in Greek yogurt, egg whites, lemon juice, + flour. Do not over beat. When smooth, pour evenly over graham cracker crust.
  6. Stir jam until smooth. Drop evenly-spaced small spoonfuls over the surface of filling.
  7. Using a knife, swirl jam gently through filling to create a marbled effect.
  8. Bake 25-30 minutes or until center is almost set. Cool to room temperature.
  9. Chill a few hours in the refrigerator.