Skinny Raspberry Swirl Cheesecake Bars Recipes

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.

Steps:

• Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.
• Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into prepared baking pan. Bake for 8 minutes. Remove from oven and set aside.
• Make the Filling: In a large bowl using handheld or stand mixer with 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, lemon juice, and vanilla until everything is combined and no lumps remain.
• Pour filling onto the crust. Place spoonfuls of jam on top of cheesecake. Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake).
• Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning. Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight).
• Once chilled, lift the foil out of the pan using the overhang and cut into squares. For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut Leftovers keep well in fridge for up to 5 days.
• Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve. Bars can also be frozen for up to 3 months. Thaw overnight in fridge before serving.
• NOTE: If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber). If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber).

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.