Raspberry Cheesecake Bars Lighter Recipes

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RASPBERRY CHEESECAKE BARS

My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 16



Raspberry Cheesecake Bars image

Steps:

  • In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup all-purpose flour
1 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter
1 jar (12 ounces) seedless raspberry jam, divided
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY

Here's what you need: graham crackers, milk, reduced fat cream cheese, honey, greek yogurt, eggs, vanilla extract, cornstarch, raspberry

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 9



Lighter Raspberry Cheesecake Recipe by Tasty image

Steps:

  • Place graham crackers in a plastic bag and crush with a rolling pin until fine.
  • Preheat oven to 350°F (180°C).
  • In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
  • Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
  • Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
  • In a large bowl, whisk the cream cheese until there are no lumps.
  • Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
  • Pour the cheesecake batter into the graham cracker crust. Spread evenly.
  • Bake for about 1 hour, then cool for about 30 minutes.
  • Top with fresh raspberries in a ring pattern on the top of the cheesecake.
  • Chill until the cheesecake has set, 2-4 hours.
  • Unmold, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 28 grams, Fiber 4 grams, Protein 16 grams, Sugar 37 grams

10 graham crackers
3 tablespoons milk
16 oz reduced fat cream cheese, room temperature
⅓ cup honey
2 cups greek yogurt
2 eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
3 cups raspberry

RASPBERRY-LEMON CHEESECAKE BARS

Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect.

Provided by My Food and Family

Categories     Dairy

Time 6h5m

Yield 18 servings

Number Of Ingredients 7



Raspberry-Lemon Cheesecake Bars image

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
  • Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.
  • Bake 35 to 40 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs

RASPBERRY-SWIRL CHEESECAKE BARS

Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 20

Number Of Ingredients 9



Raspberry-Swirl Cheesecake Bars image

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
  • Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
  • Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.

Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg

24 thin chocolate wafer cookies, crushed (1 1/2 cups crumbs)
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon almond extract
1/3 cup seedless red raspberry jam
20 fresh raspberries

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