Skinny Raspberry Swirl Cheesecake Bars Recipe

Preheat oven to 350 degrees F (177 degrees 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.

Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press the crust into the prepared baking pan.

Bake for 8 minutes. Remove from the oven and set aside.

 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 for about 1 minute.

At 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.

Pour filling onto the crust. Swirl the raspberry jam on top of the batter.

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 to 4 hours or even overnight.

Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.