Skinny Raspberry Swirl Cheesecake Bars

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Bake my skinny chocolate chip cheesecake bars next.

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.

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

Bake these cheesecakes next: 5 ingredient strawberry cheesecake trufflesskinny chocolate chip cheesecake bars, mocha cheesecake brownies, Funfetti cheesecake, strawberry cheesecake muffins, blueberry swirl cheesecake, raspberry cheesecake brownies, Nutella swirl cheesecake bars, and peanut butter cup pretzel cheesecake bars.

Skinny Raspberry Swirl Cheesecake Bars

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.

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Skinny Peanut Butter Swirl Brownies

Skinny Peanut Butter Swirl Brownies by

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


  1. 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.

  2. 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! 

  3. 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! 

  4. 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!)

  5. 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!

  6. Hi Sally, 

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

  7. Hi Sally,
    First time commenter, love your blog! 
    If I substitute the jam with your recipe for delicious lemon curd, can I exclude the lemon juice? Can’t wait to try it! 

  8. Just pulled these out of the oven. I’m excited to try them. Thanks for the idea. I think the addition of vanilla is missing in the steps. So, yep…I accidentally left it out.

  9. So excited, I have a batch in the oven and another one cooling right now! I unfortunately don’t own an 8×8 pan and since I’m on a budget, I decided to split the recipe (by weight) into 16 muffin cups instead. I did follow another reviewer’s advice and only bake the crust for 5 min but otherwise I kept the recipe exactly the same. I stuck my finger in the cheesecake mix after everything was mixed up (don’t you judge me) and holy moly! Superduper creamy and I love that it just has a hint of sweetness. Can this mix be adapted to other flavors (i.e. chocolate)? I wanted to try the chocolate chip cheesecake bars next but maybe sneak in some mint extract and green color 🙂

  10. Update: HOLY BOLOGNA that was amazing! It was good even after cooling at room temp, I can only imagine how rich and indulgent it would be if I had waited for it to chill in the fridge. Splitting into individual cupcake portions worked very well. Has anyone experimented with adding different flavors to this masterpiece?!

  11. Two (hopefully) quick questions:

    1. If I wanted to double the recipe, should I use a 9×13 pan?
    2. Is there any way I could incorporate white chocolate? (I was thinking of melting and mixing into the filling itself)

  12. These are amazing. I didn’t have any raspberry jam, so i used a bit of solo raspberry cake and pastry filling. No one will ever be able to tell they are skinny. Thanks so much for a delicious recipe. I can’t wait to check out some other skinny recipes. You have a fabulous collection of recipes and I have made several. Thank you for doing what you do.

  13. I’ve made your cheesecake’s many time’s and they are always a hit. I wanted to try this. I have everthing but yogurt. Can I substitute with sour cream? Thank you for a nice place to go when recipe looking.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally