Is there ever a bad time to eat cheesecake?
I challenge to you find me one.
Today the sun was out and I had way too much cream cheese in the fridge, so cheesecake was inevitable. The only issue? My family are still trying to cut back on the eating front after their Easter blowout. Thus I had to compromise.
These lighter raspberry cheesecake bars provide all the delicious creamy cheesecake texture we all know and love, with the added bonus of sweet raspberry preserves and a subtle hint of dark chocolate, they’re hard to resist! Plus, even to a house full of cheesecake lovers, these little belters don’t taste anything like a lot of other “healthy” or “low-fat” cheesecake disasters.
The big secret? I guess I have to hand it to the Greek yoghurt! It adds a distinctive creamy and rich texture without adding copious extra amounts of fat or calories. (Boo, bring them back!)
Enough about calories and other rubbish though, back to the sweet, creamy goodness of these cheesecake bars!
First you’ll need to preheat your oven and prepare an 8 x 8 baking tin with some greaseproof paper.
Use a food processor or a trusty freezer bag and rolling pin method to bash some chocolate digestives into crumbs.
Mix through some melted butter and press the mixture into your tin.
Bake this in the oven for about 8 minutes while you soften your cream cheese in a large bowl.
Then add in all the other ingredients, except the raspberry and chocolate toppings, and mix well to fully incorporate with no nasty lumps.
Once the base is baked, pour you cheesecake mixture on top and smooth it out.
Use a spoon to make three straight(ish) parallel lines of your raspberry preserve down the cheesecake topping.
Then just use a knife or a toothpick to swirl up and down through the lines to make a pretty swirly pattern. Easy, huh?
Now just sprinkle over as many milk or dark chocolate chips as your little heart desires and stick the cheesecake into the preheated oven to bake for 30-35 minutes.
When it’s done, it should be fully set at the sides with just a slight wobble in the centre.
Allow the baked cheesecake to cool at room temperature for about 30 minutes, then chill in the fridge for at least 2 hours before slicing into 12-16 bars. (I got 12 out of mine…I’m greedy)
I’ve already eaten two of these this afternoon and now I want more…
I think you all know the final step by now, grab a fork (or not) and tuck in!
Delicious creamy lighter raspberry cheesecake bars that you can snack on without having to unbutton your jeans!
- 10 chocolate digestive biscuits
- 50g butter, melted
- 400g reduced fat cream cheese (or a mixture of full fat and reduced fat)
- 200g fat free Greek yoghurt
- 100g sugar
- 2 egg whites
- 2 tbsp plain flour
- 2 tsp vanilla extract
- Raspberry jam for swirling
- Chocolate chips for sprinkling
- Preheat your oven to 180 degrees for conventional ovens or 160 degrees for fan ovens
- Grease and line an 8 x 8 inch square baking tin with some greaseproof paper, making sure to leave some hanging over the edges.
- Using a food processor or a freezer bag and rolling pin, bash the chocolate biscuits into crumbs.
- Stir the melted butter into the biscuit crumbs and press into the lined tin.
- Bake in the preheated oven for about 8 minutes.
- Meanwhile, lightly beat the cream cheese in a large bowl to soften it.
- Add in the Greek yoghurt, sugar, egg whites, flour and vanilla and beat again to fully combine.
- Pour cheesecake mixture onto the baked biscuit base.
- Dollop raspberry jam into three straight lines in the cheesecake mixture and then use a toothpick or knife to swirl it up and down and make a nice pattern.
- Sprinkle over as many chocolate chips as you like.
- Bake cheesecake in oven for 30-35 minutes until set around the edges with only a very slight wobble in the centre.
- Allow to cool at room temperature for 30 minutes, then chill in the fridge for at least 2 hours before slicing into 12-16 bars.