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Raspberry Chocolate Cheesecake Bars

Author Emily @ Zen & Spice

Ingredients

For the crust

  • 1 cup crushed chocolate graham crackers 1 sleeve of cracker sheets
  • 4 Tbsp butter melted

For the filling

  • 8 ounces reduced fat cream cheese softened
  • 1 5- oz container plain Greek yogurt
  • 1/4 cup granulated sugar
  • 2 egg whites
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 cup raspberry jam
  • 1 bar semi-sweet baking chocolate
  • fresh raspberries and mint for garnish

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line an 8x8 baking pan with aluminum foil so it hangs over the edges.
  3. Use a food processor to grind the graham crackers into a fine crumb. Add the butter and pulse until combined. Press into the lined pan. Bake for 8 minutes.
  4. Meanwhile, beat the cream cheese for 1 minute. Then, beat in the yogurt, egg whites, sugar, and flour until creamy, about 3 minutes. Add the lemon juice and vanilla, beat for another minute.
  5. Add the filling to the crust.
  6. Heat the jam in a microwave safe bowl for 15 seconds-- this will make it easier to swirl. Drop the jam by the spoonful on top of the filling and swirl with a pointy knife.
  7. Bake for 25 minutes, covering with foil at 20 minute mark.
  8. Cool on the counter for 30 minutes before refrigerating. Chill in the fridge for at least three hours.
  9. When ready to serve, melt the baking chocolate in a bowl and drizzle over the bars. Top with a fresh raspberry and mint sprig!

Recipe Notes

Adapted from Sallys Baking Addiction