Greek Yogurt Cheesecake

Raspberry Swirl Cheesecake Bars

We decided to make a lightened-up version of a classic dessert: cheesecake. Cheesecake can be known for being extremely rich, heavy, and unhealthy. However, because it is so delicious, we wanted to see if we could possibly make this treat a bit healthier. By introducing Greek yogurt to this recipe as well as low-fat cream cheese, these cheesecake bars are creamy and full of protein, while cutting out saturated fat. Some restaurants sell slices of cheesecake that average at least 500 calories. Make these raspberry preserve-swirled cheesecake bars instead and save yourself a stomach ache! Feel free to add whole raspberries, strawberries, blueberries, chocolate chips, or any other of your favorite add-ins! Enjoy!

Raspberry Swirl Cheesecake Bars

Yields 16 servings

Cooks for approximately 20 minutes

Ingredients

Crust

7-8 full-sized graham crackers, crushed.

2 ½ tablespoons applesauce

Cheesecake Filling

8 ounces low fat cream cheese

3/4 cup plain Chobani Greek yogurt (approximately 8 ounces)

2 egg whites

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

2 teaspoons vanilla extract

3-4 tablespoons raspberry preserve
1/4 cup mini chocolate chips or chopped fruit (optional)

Directions

1) Preheat the oven to 350F. Line a 9x9 tray with aluminum foil.

2) For the graham cracker crust, crush the graham crackers. Then combine the crushed graham crackers with the applesauce.

3) Press the graham cracker mixture into the tray so that it covers the bottom completely. Bake for 5-6 minutes.

4) Beat the cream cheese until softened, for approximately 1 minute. Then beat in the yogurt, egg whites, sugar, and flour. Then add in the lemon juice and vanilla extract. Beat for approximately 1 additional minute, or until the mixture is smooth throughout.
5) Mix chocolate chips or fruit into the cheesecake filling, if desired.

6) Remove the crust out of the oven. Pour the cheesecake filling into the tray.

7) Using a fork, swirl the raspberry preserve on top of the cheesecake filling.

8) Bake for 15-20 minutes.
9) Cool for 30 minutes before serving.