Skinny Raspberry Swirl Cheesecake Bars.

An easy recipe for lightened up cheesecake bars using light cream cheese, yogurt, egg whites, and a swirl of raspberry jam. 

These lightened-up cheesecake bars taste like the real thing! Easy recipe on

Kevin and I just got back from vacation and making a skinny treat to start off a new week just sounded right. We spent the week enjoying s’mores, peanut butter pies, and maybe too much sangria. I’m welcoming a lighter dessert option with open arms today.

I’m excited about this recipe for a couple reasons.

(1) These lightened up cheesecake bars are really, really GOOD. Better than a full-fat version. Seriously.

(2) This is my first photo shoot with my new camera lens. I updated my photography page with the current equipment I am using.  I am in love with this new zoom lens! It costed quite the pretty penny, but it is worth every cent. Paired with my Canon 5D Mark III camera, I find my images are tack sharp.

Ok, back to business. Raspberry cheesecake business.

These lightened-up cheesecake bars taste like the real thing! Easy recipe on

If you’ve been reading my blog for awhile, you must know how much I love cheesecakey things. If i had it my way, dessert would be all cheesecake – all the time. However, we all know cheesecake isn’t the best thing for our bathing suits or skinny jeans. Sigh.

That’s why I created a lightened up cheesecake bar yesterday. I used light cream cheese, Greek yogurt, egg whites, and a touch of flour. The flour is used for thickening the cheesecake mixture since you are not using full fat ingredients. You cannot leave out the flour; the cheesecake will not set up properly. The protein-packed Greek yogurt makes these cheesecake bars SO creamy. I used nonfat plain Greek yogurt, but you may use low fat and/or a flavored kind like vanilla or raspberry. Today’s dreamy cheesecake bars aren’t as thick as my full fat cheesecake bars, but they sure are creamier.

Those gorgeous swirls between the creamy cheesecake are brought to you by raspberry jam. I used a natural raspberry jam I picked up at the farmer’s market, but feel free to use any kind of jam and any flavor. I have a feeling peach or apricot jam would be fabulous. You’ll need a scant 1/4 cup of jam total.

To swirl, drizzle 4 parallel and horizontal lines of jam on top of the cheesecake batter. Then, drag a toothpick down vertically – making 4 lines perpendicular to the jam lines.

These lightened-up cheesecake bars taste like the real thing! Easy recipe on

The bars only take 25 minutes in the oven. Not too bad, right? But then you have to wait for them to fully chill before digging in.  That is the worst part about cheesecake! There always has to be patience involved. Waiting to cut these skinny cheesecake bars is pure torture. But let me tell ya, that first bite makes every minute of waiting SO worth it!

The magic of these cheesecake bars is that they do not taste lightened-up at all! Rather, they taste like real cheesecake. I am shocked by how creamy they are considering how little fat is used in the recipe. Greek yogurt surely does work miracles!  Do not leave out the lemon juice – it gives the bars a slight tang, like true New York Cheesecake.

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Skinny Raspberry Swirl Cheesecake Bars

Yield: 12-16 bars, depending how large you cut them

Print Recipe

An easy and delicious recipe for lightened up cheesecake bars using light cream cheese, yogurt, egg whites, and a touch of raspberry jam.



  • 3/4 cup (85g) graham cracker crumbs (about 5-6 full sheets graham crackers)
  • 2 Tablespoons (30g) unsalted or salted butter, melted (or melted coconut oil)


  • 8 ounces brick-style light cream cheese, softened to room temperature (do not use fat free)
  • 3/4 cup (185g) Chobani Greek yogurt (or regular yogurt, plain or flavored, low fat or fat free)
  • 2 large egg whites
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons (16g) all-purpose flour
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 cup (80g) raspberry jam


  1. 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.
  2. Make the crust: 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.
  3. Make the filling: 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.
  4. Pour filling onto the crust. Swirl the raspberry jam on top of the batter (see the text in the post for how I swirl).
  5. Bake for 25 minutes, covering the cheesecake bars at the 20 minute mark with aluminum foil to prevent over-browning. Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3-4 hours or even overnight.
  6. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut. Leftovers keep well in the refrigerator for up to 5 days.
  7. Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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These lightened-up cheesecake bars taste like the real thing! Easy recipe on

168 Responses to “Skinny Raspberry Swirl Cheesecake Bars.”

  1. #
    Lindsay @ Life, Love and Sugarposted August 13, 2013 at 11:37 am

    They look beautiful! I’ve been wanting to try greek yogurt in cheesecake – gotta get on that! These sound so yummy!


  2. #
    Jaclynposted August 13, 2013 at 11:55 am

    I my gosh girl, you are the best at skinny desserts! I love raspberry cheesecake, LOVE! I need these in my life!


  3. #
    Melanie @ Just Some Salt and Pepperposted August 13, 2013 at 2:04 pm

    Making these ASAP!!!


  4. #
    Leightonposted August 13, 2013 at 11:00 pm

    Oh my goodness I just made these and they are wonderful! I didn’t have raspberry jam so I used apricot jam instead. I warmed it up in the microwave for a little bit so that it was easier to pour over the batter. I used your toothpick tip and my swirls came out very pretty looking. I love how bars are not as heavy as regular cheesecake. I’m a fan of lightening up recipes with Greek yogurt! Thanks again for yet another delicious recipe :)


    • Sallyreplied on August 14th, 2013 at 12:17 pm

      I want to make them with apricot jam instead. I am so happy you enjoyed these, Leighton! I love using Greek yogurt in recipes.


  5. #
    Amyposted August 14, 2013 at 2:01 am

    Skinny cheesecakes are one of my favorite desserts to make! (Probably because I don’t feel as guilty eating a second serving…) The only way I KNOW I won’t be tempted to cut into them early is to bake the cheesecake at the same time I cook dinner, and let it cool until it’s time for bed and I can stick it in the fridge. As long as I plan ahead with a different after-dinner treat (usually some form of dark chocolate or PB), they have plenty of time to chill while I sleep!


    • Sallyreplied on August 14th, 2013 at 12:15 pm

      There is always a second serving for me when it comes to skinny cheesecake. :) Love your idea of baking it when I make dinner, too!


      • Amyreplied on August 14th, 2013 at 7:33 pm

        Thanks Sally! Glad I’m not the only one sneaking seconds. 😉

  6. #
    Alaposted August 14, 2013 at 3:28 am

    I always love your lighter side options, especially since we’ve been having storebought goods (read: ice cream cake! and generous slices) all week. This should be perfect for a less-guilty workplace treat. Thanks, Sally!


    • Sallyreplied on August 14th, 2013 at 12:12 pm

      Oh gosh I love ice cream cake – store bought or not!


  7. #
    Emilyposted August 14, 2013 at 1:52 pm

    These look delicious! I will make them with a gluten free flour and gluten free gingersnaps or graham crackers to make the crust. I find the ginersnaps are delicious and have a nice bite when I have used them as the base for the crusts on your other cheesecake bars recipes. Do you think I could use preserves instead of jam?


    • Sallyreplied on August 14th, 2013 at 6:15 pm

      Hi Emily – yep, you sure could use preserves instead. These would be fantastic with gingersnaps!


  8. #
    Abbie @ Needs Saltposted August 14, 2013 at 2:23 pm

    Gorgeous, gorgeous photos! I love the way these bars look! Stunning.
    yogurt in cheesecake sounds like a plan. <3 love these!


    • Sallyreplied on August 14th, 2013 at 6:13 pm

      Thank you Abbie! If you get a chance to make them, let me know how you like them. :)


  9. #
    Amyposted August 14, 2013 at 3:07 pm

    oooh – I am going to have to make these SOON! But today I am making the fabulous lemon bars! I am addicted to them…. :-)


    • Sallyreplied on August 14th, 2013 at 6:11 pm

      Let me know how you like these cheesecake bars when you get the chance to make them Amy!


  10. #
    Ashley @ Kitchen Meets Girlposted August 14, 2013 at 5:10 pm

    Sally, your photos are always gorgeous, but these? Holy cow, so freakin’ awesome! The cheesecake bars are, too, but I’m in total awe over the pictures. The seeds, the swirling, the vibrant color – LOVE!


    • Sallyreplied on August 14th, 2013 at 6:04 pm

      Thanks so much Ashley! That is so sweet of you to say about the photos. You are always so supportive of the photography side of blogging! :)


  11. #
    Laura Dembowskiposted August 15, 2013 at 8:42 am

    That swirl looks so pretty, Sally! You make so many great, healthier desserts!


    • Sallyreplied on August 15th, 2013 at 9:35 am

      Thanks so much Laura!


  12. #
    Heidi @ Food Doodlesposted August 17, 2013 at 9:47 pm

    So pretty! And I love how you lightened them up with Greek yogurt 😀


    • Sallyreplied on August 18th, 2013 at 6:18 am

      I have just realized how amazing Greek yogurt is in cheesecake! Thanks Heidi :)


  13. #
    Jess @ The Dreaming Foodieposted August 18, 2013 at 5:29 pm

    Sally, these look so good! I want to make them this coming up week but I do have a question. Do you think I could somehow use fresh raspberries in place of the jam? I just got some fresh from the farmers market and would love to use them in these but don’t want to mess them up! Thanks so much Sally! Jess


    • Sallyreplied on August 18th, 2013 at 5:34 pm

      Hi Jess! You could add them along with the jam. Or you can just press them on top of the cheesecake batter instead of the jam. It will be delicious, I’m sure!!


  14. #
    Nutmeg Nannyposted August 23, 2013 at 8:38 pm

    Oh yum, loving the greek yogurt, I’ve been on a greek yogurt kick lately I just can’t get enough. These look incredible!


  15. #
    Sarahposted October 3, 2013 at 2:44 am

    I don’t know how I found your website, but I’m sure glad I did! I was just wondering how I’d manage to finish off all my Greek yogurt when I came upon this recipe and had to try it. I am usually wary about “light” dishes tasting…less than delicious, but this doesn’t fall short! A day after making them and they’re gone, with no mention of them being light at all! The fiance and I loved them.
    The only differences between your recipe and how I made them were that I used vanilla Greek yogurt, and I used blueberry jam–my favorite. The color pops with them, and the swirls are lovely and purple; you should try it! They were sooooo good! Thanks so much for the recipe! I don’t think I need the regular bars anyway, these are so creamy goooooood. 😀


    • Sallyreplied on October 3rd, 2013 at 9:27 am

      I just love the idea of using blueberry jam in these cheesecake bars, Sarah. And I can NEVER believe how delicious they are for being a “lighter” dessert recipe. I was in awe when I first tasted one from the winning batch. Thank you so much for taking the time to report back about them. Have a great day Sarah!


  16. #
    Fainaposted October 5, 2013 at 7:39 pm

    Just made these, but with boysenberry jam! can’t wait for them to cool!


    • Sallyreplied on October 6th, 2013 at 9:20 am

      That sounds amazing. My grandmother used to make use fresh boysenberry jam when we were little. Truly one of my favorite jams!


  17. #
    Ivoriposted October 6, 2013 at 9:02 pm

    I made these today! They were amazing so creamy and not too sweet. Thanks sally for such a great recipe going to make them again soon!


    • Sallyreplied on October 7th, 2013 at 6:24 am

      Happy you enjoyed them Ivori! You should try a different jam next – it’s fun to experiment with flavors!


  18. #
    Vernettaposted December 5, 2013 at 9:38 am

    I loveeeee cheesecakey things too and I agree that all desert should be cheesecake! Hahaha. I would love to try this out when I get a new oven! Can digestive biscuits be used in place of graham crackers for the crust?


    • Sallyreplied on December 5th, 2013 at 10:34 am

      Yep! They make a great substitute for the graham crackers, Vernetta. Enjoy!


  19. #
    Jackiposted March 13, 2014 at 6:56 pm

    Made these bars for a neighbor’s 50th bday and everyone was talking about them and asking for the recipe!!! Thank you so much they are amazing!


    • Sallyreplied on March 13th, 2014 at 7:44 pm

      So happy they were a hit, Jacki!


  20. #
    sueposted March 14, 2014 at 12:48 pm

    I absolutely LOVE your blog! Everything I make is such a hit. I can’t wait to try these cheesecake bars. Thank you!


  21. #
    Kimposted March 29, 2014 at 11:14 pm

    I made these on Friday morning (with my MIL’s blackberry jam). 1) They are SO good. So. Good! You’re right, you don’t taste the “healthy choice.” 2) So. Easy! I made them before 9am, before the baby got tired of being in his bouncy chair-thing and wanted to do something more exciting (and he has a short attention span for that bouncy chair-thing). Superb recipe! (Seriously. You are my go-to for baking. I think of A Something that I would like to bake and it’s always “What Would Sally Bake?” and I browse your collection. THANK YOU!)


  22. #
    Christinaposted April 3, 2014 at 4:58 am

    Hi, I was wondering if I could leave out the lemon?
    What would happen if I don’t use it? or is there a substitute for it?
    Also can I use the bottled egg whites they sell? or is it better to use fresh egg whites?

    Thank you and Sorry for so many questions!


    • Sallyreplied on April 3rd, 2014 at 9:37 am

      Hi Christina – I’ve never made these cheesecake bars with egg whites in a carton/bottle. Just fresh. I can’t speak from experience, but I assume using the correct equivalent would be fine. I add lemon to give the cheesecake bars their authentic cheesecake (tart/sweet) taste. You can leave it out though.


      • Christinareplied on April 3rd, 2014 at 12:36 pm

        Ah, thank you!
        I’ve tried making them today and I think I may have done something wrong!
        The cheesecake slightly tastes sour and I’m not sure whether or not it’s from the greek yogurt or how its supposed to taste :/

  23. #
    Lindseyposted April 11, 2014 at 6:27 am

    Can I use fresh raspberries instead of the jam? I love raspberries and they taste much better to me fresh.


  24. #
    Loriposted April 17, 2014 at 7:05 pm

    Sally we all loved these…including my boyfriend who loves cheesecake and is always skeptical of “light” desserts. I used Splenda to lighten it even more and replaced the flour with two tablespoons of vanilla pudding mix and a teaspoon of cornstarch. Then set beautifully and I’ve never made cheesecake anything before! I made them about three weeks ago and am making them again for Easter dinner upon request. My dad is diabetic so I like the idea of a lower calorie dessert he enjoys. Thanks!!


  25. #
    Kateposted April 22, 2014 at 10:01 am

    Do you have a recipe for raspberry jam?


    • Sallyreplied on April 22nd, 2014 at 12:00 pm

      I do not.


  26. #
    Lauraposted April 30, 2014 at 10:29 pm

    Hi Sally! Considering that there are SO many cheesecake lovers here, do you have a classic New-York cheesecake recipe? If you do could you PLZ post it here on your blog? PLEASE?!


    • Sallyreplied on May 1st, 2014 at 11:29 am

      Hey Laura! My favorite cheesecake recipe is in my cookbook. You can bake it plain or how its written – with Oreo chunks in it! I may do another cheesecake recipe on my blog sometime too.


  27. #
    Hettyposted June 15, 2014 at 7:34 am

    Dear Sally,
    This recipe looks absolutely AWESOME! I love the fact that they’re skinny but seem delicious as well.
    I’d love to make this recipe but I was wondering I I could use my spring form pan for this?
    I hope you can let me know what you think.
    Thank you for all your amazing recipes.
    H. Wolf


    • Sallyreplied on June 15th, 2014 at 2:18 pm

      I’m sure you could – but the cake would be quite thin. Perhaps double the recipe? I’m unsure of the bake time.


      • Hettyreplied on June 15th, 2014 at 4:20 pm

        Thank you so much! That’s exactly what I did I and I baked it 50 mins! I sent you a picture via Instadirect hope you can check it out :)
        Thank you soooo much again! I’m leaving it in the fridge overnight… Can’t wait to taste it tomorrow 😀

  28. #
    Hayleyposted July 1, 2014 at 6:43 pm

    I made this using a VERY red strawberry jam for Canada Day & it turned out beautifully! Best I could, I tried to recreate the Canada flag but it didn’t turn out so well so I just swirled it all together like the above photos. We had a lot of people coming over so I also made the chocolate chip version of this (ummm for the kids) & I think everyone’s going to love it! Chilling in the fridge right at this minute 😀


  29. #
    Jamieposted August 7, 2014 at 8:25 pm

    I’m going to the super market Saturday to pick up ingredients for these! They look absolutely delicious!! When you say to cover the bars at the 20 minute mark, cover the entire pan or just around the edges?


    • Sallyreplied on August 8th, 2014 at 2:55 pm

      The whole pan.


  30. #
    cynthiaposted August 14, 2014 at 12:15 pm

    I loved this recipe! I made it and it was phenomenal but it was watery. After I took it out the first time from the refrigerator it was fine. Nice and sturdy but the next day it was all watery. Would you happen to know why this happened?


    • Sallyreplied on August 14th, 2014 at 2:37 pm

      I have no idea, to be honest. It was OK on day 1 and watery on day 2? Did you cover it in the refrigerator?


      • cynthiareplied on August 19th, 2014 at 8:23 pm

        Yes I did. =(

  31. #
    Serenaposted September 3, 2014 at 12:18 am

    Hi Sally

    For this recipe, can I use LOW FAT Greek yoghurt?



    • Sallyreplied on September 3rd, 2014 at 8:23 am

      That’s fine.


  32. #
    Jenniferposted October 5, 2014 at 8:37 pm

    I’ve made these 3 times in the last few weeks and I’ve played around with the recipe a bit. I used chocolate graham crackers for the crust and it was awesome!


  33. #
    Ruchiposted November 5, 2014 at 10:33 am

    Hi Sally, LOVE your blog….I have made these bars a dozen times already and absolutely love them….I was wondering if I make double recipe in an 8″ springform, do I need to bake it in a water bath?


    • Sallyreplied on November 6th, 2014 at 8:58 am

      Hi Ruchi – I don’t think a water bath will be necessary, but you can always do it anyway. Wouldn’t hurt!


  34. #
    Lauraposted November 26, 2014 at 7:45 pm

    Hi Sally,
    I’ve made so many of your recipes and they’ve all turned out great!
    I’m so excited to make these. Do you have any suggestions for what to do with the leftover egg yolks?
    Thank you so much!


  35. #
    Hayleyposted December 16, 2014 at 11:54 am

    Do you think I could substitute full fat cream cheese in this recipe no problem? I accidentally bought it instead of the light stuff when I went grocery shopping, and I need to use the stick up.


    • Sallyreplied on December 16th, 2014 at 3:32 pm

      That would be just fine! Enjoy.


  36. #
    Katrinaposted February 15, 2015 at 4:20 pm

    Hi Sally! I just love all your recipes and these look like the perfect dessert to make for my Girls Bunco night in a few weeks:)
    Since I have limited time with 2 kids, do you think I can make a couple weeks ahead of time and freeze? Thank you for your advice!


    • Sallyreplied on February 15th, 2015 at 7:48 pm

      Absolutely– thaw overnight in the refrigerator.


  37. #
    Cherylposted February 20, 2015 at 6:49 am

    How do you think this would work between layers of a 3 layer cake? I would leave off the crust, make in a springform pan, and then freeze for stability in putting to cake together.


    • Sallyreplied on February 20th, 2015 at 2:31 pm

      So, a tall layered cheesecake cake of sorts? I’m unsure if it will all stay together to be honest. Let me know if you try it.


  38. #
    Laurenposted April 3, 2015 at 10:48 pm

    Yum! Made with equal instead of sugar and it turned out fine. The only problem is that I could easily eat them all myself! Thanks for the recipe


  39. #
    Carmenposted June 7, 2015 at 11:51 am

    Hey Sally O made this recipe before and IT WAS SOO GOOD! But this time I was wondering if I could use one whole egg instead of two egg whites? Thanks for your delicious recipes!!


    • Sallyreplied on June 8th, 2015 at 9:48 am

      Absolutely! That is just fine.


  40. #
    Kelsey Waldenposted July 2, 2015 at 2:48 am

    I stumbled across these and I’m so excited to make them for dessert for the 4th! Thank you! They look delicious and I can’t wait to try them! :)


  41. #
    Raymond Heltonposted July 2, 2015 at 5:36 pm

    I made them and it didn’t turn out. I have no clue where it went wrong. I melted coconut oil and the graham crackers just seemed to absorb up 2 Tb like it was nothing. Put in another 1 1/2 Tb of melted oil and the graham crackers never really set into a crust. Did the rest of the recipe exactly, and after 3 1/2 hours in the fridge they still weren’t set up, only the edges had solidified. Tried doing some preliminary cuts for a test piece and the whole thing started falling apart.

    So I scooped it all up and thew it in a container and am calling it Raspberry Cheesecake crumble. Absolutely delicious, but it just didn’t turn out.


  42. #
    Janet Schwartzposted August 22, 2015 at 4:46 pm

    Do they work with Splenda


  43. #
    Joyceposted September 22, 2015 at 6:08 am

    These were sooooooooo good! Whenever I’m looking for something to bake, I always checks the comments and reviews. This sure had a load of good ones! 
    I made these, but used black currant jam instead. I also forgot to add the flour and lemon and I only realised that after everything was mixed and in the oven.
    Anyways, they still turned out amazing. (Me and my two sisters ate the whole thing in one day!)
    I also applied sliced strawberries and they were fab. Thanks again! 


    • Sallyreplied on September 22nd, 2015 at 8:08 am

      Thanks for reporting back, Joyce! So glad you love these lightened-up cheesecake bars.


  44. #
    Robinposted September 27, 2015 at 10:19 am

    Do you have the nutrition values for this recipe?


  45. #
    Matthewposted January 1, 2016 at 8:43 pm

    can these be made in a cupcake pan? And can they be made with out the crust? 


  46. #
    Malloryposted January 18, 2016 at 11:02 am

    I made these bars and they were delicious! Unfortunately, the first time I made the graham cracker crust (baked for 8 minutes as per the recipe) it came out completely burnt. I had to make the crust over again, and this time only baked for 5 minutes, which turned out much better. I don’ think my oven runs hot, so I’d recommend checking on the crust after 5 minutes to see if it really needs the full 8 minutes directed by the recipe. Other than that minor snafu, these were scrumptious, healthy, and not too sweet. I am excited to make them again with other kinds of jam! 


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