Light Raspberry Cheesecake Bars
Ingredients
Crust
-
9
pieces
graham crackers
-
¼
cup
melted butter
Raspberry Swirl
-
1
cup
raspberries
-
2
tbsp
maple syrup
-
2
tbsp
water
Cheesecake Bars
-
2
blocks
Neufchatel cheese
-
½
cup
plain Greek yogurt
-
½
cup
maple syrup
-
2
pieces
eggs
-
1
tsp
vanilla extract
-
1
tbsp
lemon juice
-
a pinch
salt
Toppings
-
to taste
raspberries
-
to taste
powdered sugar
Instructions
- Preheat the oven to 350°F and line an 8x8 baking dish with parchment paper and nonstick spray.
- Blend graham crackers and melted butter in a food processor until fine crumbles.
- Press the crumbs into the bottom of the baking dish and bake for 10 minutes. Let cool.
- In a sauce pot, combine raspberries, maple syrup, and water. Cook until reduced, about 6-7 minutes, mashing occasionally.
- Strain the raspberry mixture through a sieve to separate juice from seeds, saving the juice and adding some seeds back.
- Refrigerate the raspberry juice for 15 minutes.
- Blend cream cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, and salt until well combined.
- Pour the cheesecake batter into the baking dish and swirl in the raspberry mixture.
- Bake for 34-36 minutes until slightly jiggly in the center. Cool for 45 minutes at room temperature, then refrigerate for at least 1 hour before serving.
- Slice into squares and top with raspberries and powdered sugar.
Nutrition Facts (estimated)
Servings
12 bars
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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