Skinny Raspberry Swirl Cheesecake Bars Recipe

Skinny Raspberry Swirl Cheesecake Bars Recipe

How To Make Skinny Raspberry Swirl Cheesecake Bars

A lightened-up swirl cheesecake bars you can still enjoy to the fullest. Made with graham crust with light cream cheese filling and raspberry jam swirl.

Preparation: 20 minutes
Cooking: 32 minutes
Chill Time: 4 hours 8 minutes
Total: 5 hours



For the Crust:

  • ¾cupgraham cracker crumbs,(85 grams), about 5 to 6 full sheets graham crackers
  • 2tbspunsalted butter,(30 grams), melted, or melted coconut oil

For the Filling:

  • 8ozbrick style light cream cheese,softened to room temperature, do not use fat free
  • ¾cupgreek yogurt,(185 grams), or regular yogurt, plain or flavored, low fat or fat free
  • 2large egg whites
  • ¼cupgranulated sugar,(50 grams)
  • 2tbspall purpose flour,(16 grams)
  • 1tbspfresh lemon juice
  • 2tsppure vanilla extract
  • ¼cupraspberry jam,(80 grams)


  1. Preheat oven to 350 degrees F (177 degrees C).

  2. 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.

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

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

  5.  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.

  6. 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.

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

  8. Bake for 25 minutes, covering the cheesecake bars at the 20-minute mark with aluminum foil to prevent over-browning. 

  9. 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.

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


  • Calories: 118.80kcal
  • Fat: 7.68g
  • Saturated Fat: 4.23g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 1.76g
  • Polyunsaturated Fat: 0.58g
  • Carbohydrates: 9.99g
  • Fiber: 0.14g
  • Sugar: 6.77g
  • Protein: 2.58g
  • Cholesterol: 21.20mg
  • Sodium: 84.48mg
  • Calcium: 27.82mg
  • Potassium: 36.30mg
  • Iron: 0.23mg
  • Vitamin A: 64.02µg
  • Vitamin C: 0.81mg
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