Raspberry Swirl Cheesecake Bars

Prep
Time
Total Time
Number Of
Ingredients
10
Servings30

Easy raspberry cheesecake bars with a chocolate graham cracker crumb crust, topped with a cream cheese layer and swirled with raspberry jam

Ingredients
  • PAM® Baking Spray
  • 11 whole chocolate-flavored graham crackers, crushed into fine crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup Parkay® Original Spread-tub, melted
  • 2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
  • 1/2 cup granulated sugar
  • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
  • 1/2 teaspoon vanilla
  • 2 tablespoons all-purpose flour
  • 1/2 cup seedless red raspberry jam
 
Directions
  1. Preheat oven to 350°F. Line 13x9-inch baking dish with aluminum foil; spray foil with baking spray. Combine crumbs, 2 tablespoons sugar and Parkay in small bowl until blended. Press crumb mixture in dish. Bake 10 minutes. Cool slightly.
  2. Meanwhile, place cream cheese and 1/2 cup sugar in large bowl. Beat with an electric mixer on medium speed 2 minutes or until smooth. Add Egg Beaters, vanilla and flour; mix on low speed until blended. Spread over crust. Drop jam by spoonfuls over cream cheese mixture; swirl gently with knife.
  3. Bake 35 minutes or until center is almost set. Cool completely and refrigerate. Lift foil with cheesecake from dish and cut into 30 bars.
Cook's Tips

Eleven whole graham crackers crushed into fine crumbs will make about 1-1/2 cups crumbs.

Cook's Tips

Eleven whole graham crackers crushed into fine crumbs will make about 1-1/2 cups crumbs.

I made This!

Share your experience now

Nutrition Information
Calories: 118 View complete nutrition information
Reviews (0)

Your review of Raspberry Swirl Cheesecake Bars

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating