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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.

Ingredients:

Crust

  • 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)

Filling

  • 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

Directions:

  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.

More recipes to try:

Skinny Cookies ‘n Cream Milkshakes

Skinny Cookies n' Cream Milkshakes - made from only 4 easy, guilt-free ingredients!

Skinny Peanut Butter Swirl Chocolate Cupcakes

Skinny Peanut Butter Swirl Chocolate Cupcakes

Skinny Frozen Mint Chocolate Chip Pie

Skinny Frozen Mint Chocolate Chip Pie

 

Skinny Peanut Butter Swirl Brownies

Skinny Peanut Butter Swirl Brownies by sallysbakingaddiction.com

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

172 Responses to “Skinny Raspberry Swirl Cheesecake Bars.”

  1. #
    81
    Serenaposted September 3, 2014 at 12:18 am

    Hi Sally

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

    Thanks!

    Reply

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

      That’s fine.

      Reply

  2. #
    82
    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!

    Reply

  3. #
    83
    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?

    Reply

    • 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!

      Reply

  4. #
    84
    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!

    Reply

  5. #
    85
    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.

    Reply

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

      That would be just fine! Enjoy.

      Reply

  6. #
    86
    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!

    Reply

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

      Absolutely– thaw overnight in the refrigerator.

      Reply

  7. #
    87
    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.

    Reply

    • 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.

      Reply

  8. #
    88
    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

    Reply

  9. #
    89
    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!!

    Reply

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

      Absolutely! That is just fine.

      Reply

  10. #
    90
    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! 🙂

    Reply

  11. #
    91
    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.

    Reply

  12. #
    92
    Janet Schwartzposted August 22, 2015 at 4:46 pm

    Do they work with Splenda

    Reply

  13. #
    93
    Joyceposted September 22, 2015 at 6:08 am

    Omg!!!!! 
    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! 

    Reply

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

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

      Reply

  14. #
    94
    Robinposted September 27, 2015 at 10:19 am

    Do you have the nutrition values for this recipe?

    Reply

  15. #
    95
    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? 

    Reply

  16. #
    96
    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! 

    Reply

  17. #
    97
    Kevinaposted March 11, 2016 at 10:47 pm

    I added orange zest into the batter-Oh my! It takes like a creamsicle!!! Mine’s still in the oven and taking twice as long as stated.. Hmmm, not sure why! Thanks for the recipe I think it’s going to turn out great! (Fingers crossed!)

    Reply

  18. #
    98
    Lenaposted March 17, 2016 at 12:16 pm

    Sally! That was awesome 😀
    They taste great and whoever had the chance to try them agrees 😀 but I used one whole egg,next bake will be two egg whites for less fat.

    I just found them too sweet myself.. So I think it’s fine to reduce the amount of sugar right?
    Also, would replacing the unsalted butter with Elle et Vire 70% fat free or “I can’t believe it’s butter” ruin the crust?

    Thanks :)! Have a nice day!

    Reply

  19. #
    99
    Marianne Pageposted June 22, 2016 at 9:46 pm

    Hi Sally, 

    Is it possible to substitute the Graham Crackers with Scotch Fingers for the base of the bar? 

    Reply

    • Sallyreplied on June 23rd, 2016 at 6:28 pm

      I’ve never had Scotch Fingers before, but from seeing a photo online I think they’d be just fine.

      Reply

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